This is an easy way to turn boring, bland white-meat boneless chicken breast into an eye-catching and taste-bud pleasing entree.
(for two servings).
2-3 medium sized shallots
4 cloves garlic
6 oz Belgian Dubbel
2 Tbl. Dijon mustard
1/2 cup chicken stock
1 Tbl. Black Currant preserves.
Butter (real, for the love of God)
1 cup Fresh, toasted bread crumbs, seasoned to preference.
1 Egg, beaten.
1 large chicken breast, butterflied into two separate pieces.
2 small russet potatoes, peeled and coarsely chopped.
1/4 cup feta cheese.
Liberally coat the bottom of a frying pan with olive oil over medium-low heat. Coarsely chop shallots and garlic cloves and roast, stove-top, for approximately 20 minutes. Stir frequently.
While the shallots and garlic are roasting, cover the potatoes with cold water and add a hefty pinch of kosher salt to season. Bring to a boil over medium heat and boil until just shy of fork tender, ~ 8-10 minutes. Drain, and cool with ice water to stop the cooking.
Preheat oven to 350°F
Coat each piece of chicken in breadcrumbs, egg mixture, then recoat in breadcrumbs.
In a separate pan, heat 2 Tbls. olive oil and 4 Tbls. butter over medium heat and add coated chicken breast. Saute until browned on both sides, ~2-3 minutes per side.
Transfer chicken to a baking dish and finish cooking in the oven, ~20 minutes, depending on thickness.
Rice cooked potatoes and add feta. Season to taste wtih salt and pepper. Shape into rough patties. Fry in oil/butter mixture from chicken until golden brown on both sides over medium heat. ~ 4-5 minutes per side.
Add beer, mustard, stock, and preserves to the shallots/garlic. Season. Reduce by about a third, until the mixture achieves a gravy-like consistency (spoon-coating, and you can draw a visible line in the pan).
Serve potatoes and chicken with reduction atop sauteed bitter greens. Pair with Belgian Dubbel.