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Chicken Diane with Grilled Potato and Cheese Napoleon with Balsamic-Basil Vinaigrette

Wednesday, June 29, 2011

Recipes adapted from Bobby Flay's Grill It! and Gordon Ramsay.


INGREDIENTS:

Chicken Diane:
4 chicken breasts, brined in advance
3 shallots, sliced
3 ounces crimini mushrooms, cleaned
1 tablespoon butter
1 garlic clove, minced
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/3 cup brandy
1 cup heavy cream
1/4 cup chopped flat leaf parsley

Grilled Potato and Cheese Napoleon with Balsamic-Basil Vinaigrette:
5 large red potatoes, scrubbed
Kosher salt
1/4 cup balsamic vinegar
1 garlic clove, minced
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves (or 1/8 cup basil paste)
1/2 cup olive oil
8 ounces fresh Mozzarella cheese

DIRECTIONS:

Chicken Diane:
Flatten out chicken until 3/4" thick.  Drizzle both sides of the chicken with olive oil and season with salt and pepper.  Cook chicken on grill for several minutes on each side, and let rest while you make the sauce.  For the sauce, heat olive oil on medium heat in a large skillet.  Add shallots and saute.  Next, add the mushrooms and butter and cook for another minute.  Lastly add the garlic and cook for another minute.  Add the Worcestershire sauce and mustard and increase heat to medium-high.  Add the brandy, tilt the pan away from you, and CAREFULLY light on fire.  It will take a full minute (and a pretty strong flame) to burn off all the alcohol.  Once alcohol is burnt off, add the cream and reduce heat to low.  Add the chicken to the sauce for the last few minutes.  Serve with parsley.

Grilled Potato and Cheese Napoleon with Balsamic-Basil Vinaigrette:
Add potatoes to a large pot of salted cold water and bring to a boil.  Once water begins to boil, reduce to a simmer and cook until the potatoes are tender, but firm.  Remove potatoes, let rest for at least 5 minutes, and slice to 1/2" slices.  Coat both sides of the potato slices with olive oil, salt, and pepper, and grill for a few minutes on each side.  For the vinaigrette, add the vinegar, garlic, mustard, and basil to a food processor and combine.  While food processor is still on, slowly add the olive oil (over the course of at least one minute).  Begin assembling the dish by alternating potatoes with sliced cheese, and top with vinaigrette.

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