03-19-2005, 06:59 PM
For the marinade
1/2 cup grainy mustard (such as Pommery)
1/2 teaspoon roasted, ground mustard seeds
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 cup lemon juice
1 1/2 tablespoons chopped garlic
1 teaspoon kosher salt
1 teaspoon cracked black pepper
For the chicken
2 boneless, skinless chicken breast halves (5 ounces each)
1/4 cup olive oil
Panko (Japanese-style) bread crumbs, as needed
8 ounces green beans, washed and trimmed
1/2 teaspoon chopped garlic
Salt and pepper, to taste
1 1/2 cups spinach-garlic mashed potatoes (from recipe)
2 tablespoons scallions, sliced diagonally (for garnish)
2 lemon wedges
Spinach-Garlic Mashed Potatoes
For the potatoes
2 pounds potatoes
2 teaspoons pureed garlic
2 tablespoons butter
1 cup half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper
For the spinach
2 tablespoons olive oil
1 cup (packed) spinach, coarsely chopped
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
To make the marinade: Mix the ingredients together in a bowl. Whip well to combine. Pour the marinade over the chicken and toss until the chicken is thoroughly coated. Cover and refrigerate. Let marinate overnight before using.
To make the chicken: Heat 2 tablespoons oil in a sauté pan. Dredge the marinated chicken breasts in the panko crumbs until coated on all sides. Place in the pan and sauté until golden brown on one side, approximately 4 minutes. Turn over and place the chicken breast in a 350' oven for another 4 minutes, or until cooked through.
In another sauté pan, heat the remaining 2 tablespoons olive oil. Add the green beans, garlic, salt and pepper. Sauté until the beans are soft but not limp.
To serve: Place 3/4 cup mashed potatoes on one side of a serving plate. Lay one chicken breast on top. Fill the rest of the plate with green beans. Sprinkle with chopped scallions; place the lemon wedge between the chicken and beans. Repeat to make a second plate. Serve immediately.
Spinach-Garlic Mashed Potatoes
To make the potatoes: Place the potatoes in a pot, with cold water to cover. Bring to a boil. Cook until tender, about 25 minutes. Remove from the heat and drain well.
Meanwhile, heat the garlic, butter and half-and-half in a saucepan. Warm over low heat, but do not let boil.
Place the drained potatoes in a bowl. With an electric mixer, whip the potatoes on low speed, gradually adding the heated half-and-half mixture. Whip until well incorporated. Add salt and pepper to taste.
To add the spinach: Heat a sauté pan. When very hot, add the olive oil. Immediately add the spinach and garlic. Remove the pan from the stove, stir the spinach and garlic quickly and well. Season with salt and pepper. Stir this mixture into the mashed potatoes.
Servings: 2
1/2 cup grainy mustard (such as Pommery)
1/2 teaspoon roasted, ground mustard seeds
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 cup lemon juice
1 1/2 tablespoons chopped garlic
1 teaspoon kosher salt
1 teaspoon cracked black pepper
For the chicken
2 boneless, skinless chicken breast halves (5 ounces each)
1/4 cup olive oil
Panko (Japanese-style) bread crumbs, as needed
8 ounces green beans, washed and trimmed
1/2 teaspoon chopped garlic
Salt and pepper, to taste
1 1/2 cups spinach-garlic mashed potatoes (from recipe)
2 tablespoons scallions, sliced diagonally (for garnish)
2 lemon wedges
Spinach-Garlic Mashed Potatoes
For the potatoes
2 pounds potatoes
2 teaspoons pureed garlic
2 tablespoons butter
1 cup half-and-half
2 teaspoons kosher salt
1 teaspoon white pepper
For the spinach
2 tablespoons olive oil
1 cup (packed) spinach, coarsely chopped
1 teaspoon chopped garlic
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
To make the marinade: Mix the ingredients together in a bowl. Whip well to combine. Pour the marinade over the chicken and toss until the chicken is thoroughly coated. Cover and refrigerate. Let marinate overnight before using.
To make the chicken: Heat 2 tablespoons oil in a sauté pan. Dredge the marinated chicken breasts in the panko crumbs until coated on all sides. Place in the pan and sauté until golden brown on one side, approximately 4 minutes. Turn over and place the chicken breast in a 350' oven for another 4 minutes, or until cooked through.
In another sauté pan, heat the remaining 2 tablespoons olive oil. Add the green beans, garlic, salt and pepper. Sauté until the beans are soft but not limp.
To serve: Place 3/4 cup mashed potatoes on one side of a serving plate. Lay one chicken breast on top. Fill the rest of the plate with green beans. Sprinkle with chopped scallions; place the lemon wedge between the chicken and beans. Repeat to make a second plate. Serve immediately.
Spinach-Garlic Mashed Potatoes
To make the potatoes: Place the potatoes in a pot, with cold water to cover. Bring to a boil. Cook until tender, about 25 minutes. Remove from the heat and drain well.
Meanwhile, heat the garlic, butter and half-and-half in a saucepan. Warm over low heat, but do not let boil.
Place the drained potatoes in a bowl. With an electric mixer, whip the potatoes on low speed, gradually adding the heated half-and-half mixture. Whip until well incorporated. Add salt and pepper to taste.
To add the spinach: Heat a sauté pan. When very hot, add the olive oil. Immediately add the spinach and garlic. Remove the pan from the stove, stir the spinach and garlic quickly and well. Season with salt and pepper. Stir this mixture into the mashed potatoes.
Servings: 2