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Roasted Chicken and Potato Salad with Bearnaise Dressing by

Tags: BlueApronCookingSchool

Serves about 6

Ingredients

2 Tbs unsalted butter
3/4 cup vegetable oil
1/2 lb small red potatoes halved or quartered
salt and freshly ground pepper
1/2 pound mushrooms stems discarded and caps quartered
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
24 oz boneless skinless chicken breast trimmed and lightly pounded to tenderize
1 1/2 Tbs dry white wine
1 1/2 Tbs white wine vinegar
1 small shallot minced
2 large egg yolks
3 1/2 tsp fresh lemon juice
1 tsp powdered mustard
2 Tbs chopped fresh tarragon
2 Tbs extra virgin olive oil
6-8 oz minced spring greens
6-9 oz watercress
1/2 cucumber peeled quartered and thinly sliced
1/2 small red onion thinly sliced

Instructions

Preheat oven to 375*
In an ovenproof skillet melt the butter and 2 Tbs of vegetable oil.
Add the potatoes, cut side down, season with salt and pepper and cook over high heat until browned, about 3 to 5 minutes.
Turn the potatoes and roast in the oven for 20 minutes.
Add the mushrooms, season with salt and pepper and roast, stirring a few times for 25 minutes.
Stir in the rosemary thyme and oregano;
Remove to a platter and keep warm.
Meanwhile in the same skillet heat 2 Tbs of vegetable oil.
Season the chicken with salt and pepper and add to the skillet. Cook over medium-high heat until lightly browned, about 3 to 5 min.
Turn the chicken and transfer Chicken in skillet to oven
roast for 10 to 12 minutes until just cooked through.
Transfer the chicken to carving board lightly with the foil and let rest.

In a small saucepan, combine wine, vinegar, and shallot.
Boil until reduced to about 1 tbs, about 2-3 min.
Transfer to a small deep bowl and using a whisk* add the egg yolks and blend.
Add 1/2 tsp lemon juice and mustard to the blend.
Whisking steadily, or with the machine on, slowly pour in the remaining 1/2 cup of vegetable oil; blend until smooth.
Season with salt , pepper, and tarragon.
Taste and adjust seasonings
In a bowl, combine the olive oil with the remaining 3 tsp of lemon juice and season with salt and pepper.
Add the watercress, other greens, cucumber, and onion.
Toss to coat.
Add warm potatoes and mushrooms and toss.
Slice each breast cross-wise into thin strips and serve on top of lettuce mixture. Drizzle bearnaise dressing over chicken; using any remainder to pass at the table.

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