Friday, April 19, 2013

Bacon Basil Chicken with Bleu Crushed Potato and Haricot Vert

  • 2 skinless boneless chicken breasts cut into 1/4" thick medallions
  • 5 slices of thick cut bacon
  • 2 T butter
  • 1/4 cup half and half
  • the juice of 1/2 lemon
  • 1 dash of nutmeg
  • 15 chopped fresh basil leaves (using dry would alter the flavor--you can find these in your supermarket's produce section usually for under $2)
  • 5 small russet potatoes
  • 1/4 C bleu cheese crumbles
  • 2 T olive oil
  • 1 C frozen haricot vert (fancy schmancy name for long green beans)
  • salt and pepper to taste
  1. Preheat oven to 450 degrees.
  2. Wash potatoes thoroughly and pierce the surface with a fork several times around the potato.
  3. Bake potatoes for 45 minutes. 
  4. Using a masher, lightly crush the potatoes to expose the inner potato.
  5. Drizzle potatoes with olive oil and return to oven for an additional 10 minutes.
  6. Turn off oven and remove potatoes.
  7. Fry bacon in a large sauté pan over medium high heat.
  8. Once the bacon is crisp (about 7-10 minutes), remove and drain on a coffee filter.
  9. Reserve the bacon fat in the pan.
  10. Crumble the bacon along the potatoes. 
  11. Add bleu cheese and return to the oven to warm.
  12. Liberally salt and pepper the chicken medallions and add to bacon fat.
  13. Saute until the chicken has turned completely white (about 4-5 minutes per side).
  14. Add butter and lemon juice, cover, and reduce heat to low.
  15. Allow to simmer for 5 minutes.
  16. Whisk in cream and add basil.
  17. Cover and turn off the heat and allow to sit for 10 minutes to thicken the sauce.
  18. Steam the haricot vert for 4 minutes until becoming a dark green color.
  19. Coat with olive oil, salt and pepper and serve.