Ingredients
1-1/2 lbs chicken breasts or cutlets, slightly pounded to 1/2" thick
1 tablespoon olive oil, or clarified butter
1/4 cup bacon, chopped
2 shallots, minced
1/2 lb baby Bella mushrooms, cut into quarters
1/2 cup aged Black Mission Fig Balsamic Vinegar
1 tablespoon garlic, minced
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh tarragon, chopped
1/4 cup dry Marsala wine (or sweet is based on how sour is your balsamic)
2 cups low-sodium beef stock
2 tablespoons cream, optional
1 tablespoon parsley, finely chopped
2 tablespoons unsalted butter
For the Rosemary Roasted Carrots and Potatoes:
Approx. 1 pound small White or Red Nouvelle Potatoes or Yukon Gold
Approx. 1 pound Carrot peeled and cut about 1” long in a bias
¼ cup Garlic Olive Oil
1 tablespoon fresh Sage or Rosemary, chopped
1 or 2 tablespoons chopped garlic
Salt and freshly Ground Black Pepper
¼ freshly grated Reggiano
Directions
Preheat Oven to 375°
In a reduction saucier pan, add the bacon cook at very low heat for a minute, add the onion and when golden brown add the shallots and cook for a couple minutes. Add the mushrooms, add salt on top of the mushrooms and cook until all the water has evaporated, add the fresh herbs, Garlic and when the garlic is fragrant, add Balsamic Vinegar, let reduce for a few minutes if your vinegar is young and acid. If your vinegar is aged and sweet just add the Marsala and the stock and cook for about 15/20 minutes. Add the cream (optional), chopped parsley and adjust the salt and pepper. You can also add a touch of butter for a smoother and richer sauce.
In a frying pan, heat 1 tablespoon olive oil or your clarified butter and when hot add the chicken and season with salt and pepper and cook until golden brown, flip on other side and transfer to the preheated oven and bake for a few minutes (depending on the thickness) and until the inside temperature is 155°F to 160°F.
For the Rosemary Roasted Carrots and Potatoes:
Preheat Oven to 375°
Cut your potatoes in half or in quarters depending on the size. Pieces should be about 1 to ½ inch in size. Poach them in boiling water until 90% cooked. Remove from water and cool into a cookie sheet. Do the same for the carrots except that after the carrots are cooked you need to plunge them in ice water immediately to stop the cooking process and seal in the bright orange color.
In a glass bowl, mix the olive oil, Rosemary, garlic, salt and pepper and coat the cooked potatoes and carrots. Arrange in a single layer onto a cookie lined with a silicone mat.
Bake in the oven for about 10 minutes or until cooked through. As soon as you remove them from oven, sprinkle some optional freshly grated Reggiano.
Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
Notes
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