Pan-seared airline chicken, with Marsala cream mushrooms and smashed potatoes
Ingredients
Directions
Preheat oven to 450.
Boil potatoes in salt water until soft. Drain and, once cool, smash lightly until they are flat.
Heat 1 tbsp of olive oil In a sauté pan.
Place the chicken skin side down and cook for 5 minutes on medium heat.
Flip the chicken and cook for 2 minutes, then transfer to the oven for 5 minutes.
Remove the chicken from the pan and let it rest.
In the same pan, add the mushrooms and a pinch of salt. Sauté until soft.
Add the marsala and cook until almost no liquid is left, then add the cream and cook until it thickens, about 2 minutes.
Mix in the parmesan, add the spinach, and cook until just wilted.
In a deep saucepan, heat the canola oil to 300 degrees.
Fry the smashed potatoes in the oil for 5 minutes. Remove and let cool on a wire rack.
Add the parsley, chives, remaining olive oil, sherry vinegar, lemon zest, and juice in a separate bowl. Mix until well combined.
Toss the parsley mixture with the fried potatoes.
To plate, place the potatoes, then the chicken on top, and finish the dish with the creamy mushrooms. Enjoy!
Ingredients
Directions
Preheat oven to 450.
Boil potatoes in salt water until soft. Drain and, once cool, smash lightly until they are flat.
Heat 1 tbsp of olive oil In a sauté pan.
Place the chicken skin side down and cook for 5 minutes on medium heat.
Flip the chicken and cook for 2 minutes, then transfer to the oven for 5 minutes.
Remove the chicken from the pan and let it rest.
In the same pan, add the mushrooms and a pinch of salt. Sauté until soft.
Add the marsala and cook until almost no liquid is left, then add the cream and cook until it thickens, about 2 minutes.
Mix in the parmesan, add the spinach, and cook until just wilted.
In a deep saucepan, heat the canola oil to 300 degrees.
Fry the smashed potatoes in the oil for 5 minutes. Remove and let cool on a wire rack.
Add the parsley, chives, remaining olive oil, sherry vinegar, lemon zest, and juice in a separate bowl. Mix until well combined.
Toss the parsley mixture with the fried potatoes.
To plate, place the potatoes, then the chicken on top, and finish the dish with the creamy mushrooms. Enjoy!
Suggested wine pairing: