Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Breasts
• 1 Farm Egg
• 1/2 c Plain Breadcrumbs
• 1/2 lb Fingerling Potatoes
• 1 Chives
• 3 tbsp All-Purpose Flour
• 2 tbsp Lingonberry Jam
• 1 1/2 tbsp Chicken Demi-Glace
• 1 Shallot
• 1 tbsp Dijon Mustard
• 1 tbsp Champagne Vinegar

Instructions

Instructions

1

Cook & peel the potatoes:

Wash the potatoes and place in a medium pot with a big pinch of salt; add enough cold water to cover the potatoes by 1 inch. Heat to boiling on high. Once boiling, cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly. While still warm, using your fingers and a paring knife, carefully peel the cooked potatoes; slice into ¼-inch-thick rounds. Transfer to a medium bowl. Rinse and dry the pot.

2

Prepare the ingredients:

While the potatoes cook, wash and dry the chives; finely chop. Crack the egg into a medium bowl and beat just until combined. Peel the shallot and mince to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar. Pat the chicken dry with paper towels; place between 2 large pieces of plastic wrap on a sturdy surface. Using the bottom of a pot or pan, carefully pound the chicken to a ¼-inch thickness.

3

Make the potato salad:

In the pot used to cook the potatoes, combine the mustard, demi-glace and shallot-vinegar mixture; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to the bowl of sliced potatoes. Add half the chives; stir to thoroughly combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4

Bread the chicken:

While the potato salad marinates, place the flour and breadcrumbs in 2 separate medium dishes; season each with salt and pepper. Pat the pounded chicken dry with paper towels again; season with salt and pepper on both sides. Working 1 piece at a time, coat both sides of the seasoned chicken in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs.

5

Cook the chicken:

While the potato salad continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6

Plate your dish:

Divide the potato salad and cooked chicken between 2 plates. Top the chicken with the lingonberry jam. Garnish with the remaining chives. Enjoy!