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Recipe

Main Dish






Lemon sage grilled chicken breast on roasted fingerling potatoes

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim


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Ingredients

6 chicken breasts, 8 to 12 oz. each, skin on
Kosher salt, to taste
Cracked black pepper, to taste
1 cup Lemon Sage Vinaigrette
4 to 5 cups Warm Fingerling Potatoes

Lemon Sage Vinaigrette
1/3 cup freshly squeezed California lemon juice
2 tablespoons lemon zest
1 tablespoon minced shallots
2 tablespoons fresh sage, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2/3 cup olive oil

Warm Fingerling Potatoes
4 cups or 1½ pounds of fingerling potatoes, cut into 1 inch wheels.
½ cup cooked bacon, in 1-inch strips
1 cup large, diced red or yellow onions
½ cup julienned sun-dried tomatoes
1 cup fresh spinach
1 cup chicken stock
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped

Instructions

Toss chicken breasts with half of the Lemon Sage Vinaigrette. Season with kosher salt and freshly cracked black pepper. Place the breast skin-side up on a sheet tray and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)

Grill chicken breast for 6 - 7 minutes per side over a natural grill with a medium-high flame.

Serve on a platter and drizzle breast with the remaining Lemon Sage Vinaigrette.

Lemon Sage Vinaigrette
First, zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt and black pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so I use a medium priced olive oil).

Warm Fingerling Potatoes
Warm a large skillet on medium heat for 4 minutes to make sure it is good and hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes or other good potatoes and continue to cook for 10 minutes. Add chicken stock, kosher salt, black pepper, thyme and sun-dried tomatoes. Cover and let simmer for 10-15 minutes. Potatoes should be tender. Toss in spinach at the last minute and cook until just wilted. Taste, adjust seasoning and serve.

Serves 6-8.



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