Recipe courtesy of Max's Grille
Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes
- Level: Intermediate
- Yield: 4 servings
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
4 (14-ounce) chicken breasts
6 large eggs
1/4 cup sour cream
1/4 cup Dijon mustard
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
4 cloves garlic, chopped
Salt and freshly ground black pepper
2 cups Japanese (panko) bread crumbs
Seasoned flour, for dredging
Vegetable oil, for frying
Sage and Baby Spinach Mashed Potatoes, recipe follows
Natural Jus, recipe follows
Sage and Baby Spinach Mashed Potatoes:
8 peeled Idaho potatoes
1/2 cup heavy cream
1/2 cup melted butter
1/4 cup buttermilk
1 tablespoon chopped fresh sage leaves
6 ounces baby spinach
Salt and freshly ground black pepper
Natural Jus:
2 cups reduced chicken stock
4 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon fine salt
1/2 tablespoon freshly ground black pepper
Directions
- Preheat the oven to 300 degrees F.
- Remove the skin and bones from the chicken breasts, leaving the wing bone attached. In a large bowl whisk together the eggs, sour cream, mustard, parsley, thyme, garlic, salt, and pepper. Coat the chicken in the seasoned flour and then in the egg mixture. Press the dredged chicken into the bread crumbs.
- Fry the breaded chicken in a deep-fryer until golden brown, about 10 minutes. Remove the chicken from the fryer and roast in the oven for 15 minutes.
- Place the cooked chicken on top of the Sage and Baby Spinach Mashed Potatoes. Serve with Natural Jus poured around the potatoes.
Sage and Baby Spinach Mashed Potatoes:
- In a large pot, boil the potatoes until soft, then drain. In a separate small pot heat the cream, butter, salt, and pepper on medium heat until warm. In a large bowl combine the drained potatoes and the heated cream mixture, whip until smooth. Add the buttermilk, sage and baby spinach. Stir potatoes until the spinach is lightly wilted.
Natural Jus:
- In a medium saucepan, bring the reduced chicken stock to a boil. Whisk in the butter, thyme, salt, and pepper until combined. Remove from heat.