Ingredients
- SEARED CHICKEN WITH FIGS, SPINACH AND MUSHROOMS TOPPED WITH A FIG COULIS
- (Serves four people)
- 4 Chicken Breast Halves - boneless
- = lbs. Button Mushrooms - halved
- = lbs. Baby Spinach - cleaned
- = lbs. Fingerling Potatoes - may sub Yukon Golds
- 2 cups Fresh Figs
- 5 Tbls Grapeseed Oil - or Olive Oil
- 2 Tbls Butter
- = Tbls Balsamic Vinegar
- 1 Tbls Water
- Salt And Pepper - to taste
Directions
Preheat the oven to 450 degrees. Place the potatoes in a one-quart saucepan, cover with water, add 2 tablespoons of salt and simmer until cooked through, but not falling apart. Remove the water and cool to room temperature. Carefully remove the skin of the potatoes and cut into >" dice. Set aside.
Cut off the stem end of the figs, cut into quarters, and set 1/2 cup aside for the coulis.
Trim chicken breast of excess fat and season both sides with salt and pepper. In a large sauti pan, sear the chicken with its skin down in 4 = tbls of oil, heat on high for about 10 minutes or until well browned. Turn and cook for 5 minutes. Remove the chicken breast from the pan and place it on a baking sheet with the skin side up, then finish in a 450 degree oven for ten minutes. Remove and let rest in a warm place.
Sauti mushrooms in hot oil with 1 tbls of salt until golden brown. Add the potatoes, the remaining figs and the butter, cook for five minutes. Add the baby spinach and stir together. Adjust seasoning with salt and pepper. Place the mixture in the center of a plate, top with chicken breast and fig coulis.
FIG COULIS
Place the 1/2 cup of figs into a blender. Add water, balsamic vinegar, 1 1/2 tsp of salt, and 1/4 tsp of black pepper. Blend until smooth. Add = tbls of the grapeseed oil and blend until incorporated.
Serve on a warm plate. Bon Appitit!
Suggested Wine: 2000 Famous Gate Pinot Noir
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Submitted 6/13/05.
Source: domaine.com
Submitted By: Meryl
starmer@prodigy.net
SEARED CHICKEN WITH FIGS, SPINACH AND MUSHROOMS