Makes 6 servings
Ingredients:
1.5 kg (3 lb) baby potatoes
15 ml (1 tbsp) olive oil
50 ml (1/4 cup) butter
1 sprig fresh rosemary
Salt and pepper, to taste
1 kg (2 lb) skinless, boneless chicken breasts
15 ml (1 tbsp) canola oil
8 cloves garlic, chopped
250 ml (1 cup) white wine
250 ml (1 cup) chicken stock
7 ml (1/2 tbsp) potato starch
Directions:
In a large pot, place potatoes in salted water and bring to a boil. Cook until knife just goes to centre. Drain and toss with olive oil, butter and rosemary. Season with salt and pepper and cover with aluminum foil to keep warm.
Meanwhile, in a frying pan, sear chicken on both sides in canola oil. Then place in one layer in an ovenproof pan and bake in a 190 C (375 F) oven for about 15 minutes, depending on size of chicken breasts.
While chicken and potatoes are cooking, make sauce by putting garlic into the frying pan used to sear chicken. On medium heat, add wine and chicken stock. Stir potato starch into a little bit of cold water. Mix well and add to sauce. Stir until garlic is soft and sauce is thickened.
Pour sauce over cooked chicken and serve with rosemary potatoes and seasonal vegetables.
Ingredients:
1.5 kg (3 lb) baby potatoes
15 ml (1 tbsp) olive oil
50 ml (1/4 cup) butter
1 sprig fresh rosemary
Salt and pepper, to taste
1 kg (2 lb) skinless, boneless chicken breasts
15 ml (1 tbsp) canola oil
8 cloves garlic, chopped
250 ml (1 cup) white wine
250 ml (1 cup) chicken stock
7 ml (1/2 tbsp) potato starch
Directions:
In a large pot, place potatoes in salted water and bring to a boil. Cook until knife just goes to centre. Drain and toss with olive oil, butter and rosemary. Season with salt and pepper and cover with aluminum foil to keep warm.
Meanwhile, in a frying pan, sear chicken on both sides in canola oil. Then place in one layer in an ovenproof pan and bake in a 190 C (375 F) oven for about 15 minutes, depending on size of chicken breasts.
While chicken and potatoes are cooking, make sauce by putting garlic into the frying pan used to sear chicken. On medium heat, add wine and chicken stock. Stir potato starch into a little bit of cold water. Mix well and add to sauce. Stir until garlic is soft and sauce is thickened.
Pour sauce over cooked chicken and serve with rosemary potatoes and seasonal vegetables.
Author: Executive Chef Ricardo Cavaco
Restaurant: YOU Made It Cafe, London, Ontario
Source: http://www.huffingtonpost.ca/2013/02/11/cafes-tasty-sandwiches-a_n_2663751.html