CHICKEN, ONION, AND POTATOES ENJOY DAN:

CHICKEN WITH BALSAMIC ONIONS AND PARMESAN POTATOES by CHEF DAN:

Serves 4

 

INGREDIENTS:

4 red potatoes cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper to taste

1 tablespoon butter

1/4-cup parmesan cheese

1/4-cup fresh cilantro, chopped

4 boneless, skinless, chicken breasts

1/4-cup balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon olive oil

2 onions, thinly sliced

4 cups baby spinach

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a bowl put in balsamic vinegar, mustard, lemon juice, garlic and olive oil.

2.   Mix and place in a zip lock bag.

3.   Add chicken and marinated for 2 hours or overnight.

4.   In a stock-pot combine potatoes and salted water to cover by 1-inch.

5.   Cover and bring to a boil and cook for 6-8 minutes.

6.   Drain and return potatoes to the pot.

7.   Toss in butter, parmesan cheese, cilantro, season with salt and pepper.

8.   Cover to keep warm.

9.   In a skillet, heat olive oil over medium-high heat.

10.                Remove chicken from marinate and add chicken to skillet, reserving marinate.

11.                Season and cook turning once for about 5 minutes.

12.                Transfer to a greased baking dish.

13.                In a pre-heated oven; roast for about 10-12 minutes.

14.                Add marinate to skillet over medium-heat.

15.                Add onions and bring to a boil, reduce heat and simmer for 15 minutes.

16.                Serve the chicken on a bed of spinach and top with onions.

17.                Serve the potatoes on the side.

 

ENJOY DAN:             BON-APPETITE!!