On my travels I ate a lot fo really unique dishes. I tried to gain as much knowledge as I could and apply it to meals I made at home. My most favorite meal on my trip was in the city of Rapallo at the Grand Hotel Bristol Resort. The resturant featured only a few items on the menu and we ordered whatever the waiter suggested. We got a beautiful ligurian style fish served over potatoes and topped with a lemon oil sauce and olives. I wanted to replicate it but with a more midwestern style, with white meat and potatoes. My boyfriend would not be eating a fish dish, so I had to add chicken. I also HAD to add truffle oil. I bought three different kinds of truffle oil while it Italy so I was so excited to start using them. With truffle oil, the best thing to do is not cook it a lot, cooking it can make it lose flavor. So for the potatoes, I add it very last.
I also wanted to make it a bit Halloween-y so with the green beans I decided to lay them on top like a spider. But you can arrange them however you like.
Ingredients:
½ cup Italian bread crumbs
1 cup flour
1 tbs garlic salt
1 tbs dried basil
1 tbs oregano
1 egg
3 large golden potatoes
3 pieces of thin sliced chicken breast, cut in half
½ pound fresh green beans, sliced in half
1 handful fresh baby spinach
2 tbs butter
3 cups chicken broth
½ cup heavy cream
1 large shallot, minced
3 cloves garlic, minced
3 tbs black truffle oil
Salt, Pepper Olive oil
Directions:
Pre heat oven to 375. Place potatoes in a small pot with water. Turn heat to high and boil for about 10 minutes. Potatoes should be parboiled, so you can pierce them with a fork but not too easily.
Meanwhile cut each thin sliced chicken beats in half to it makes 6 tender sizes. In a bowl, mix bread crumbs with flour, garlic salt, oregano and basil. Stir well. Break egg into a separate dish and mix well with a spoon. Dip each piece of chicken into the egg and then into the flour mixture. Place each chicken piece onto a large greased metal baking pan.
Cook for about 10 minutes on each side, so 20 minutes total or until cooked through.
In a large sauce pan heat 1 tablespoon olive oil. Add in shallot and garlic and cook for about 5 minutes, stirring constantly.
Remove cooked potatoes from water and run under cold water to cool them Place the potatoes on cutting board, dump water and put small pot back on stove. Fill with chicken broth, spinach and then add in the cooked shallots and garlic from other sauce pan. Heat to medium high and add in the sliced green beans and 1 tbs truffle oil. Simmer for about 10 minutes.
Meanwhile, slice cooled potatoes into ¼ inch wide circles. In the same large pan you cooked the shallot and green beans, heat 2 tbs butter over medium-low heat. Pat sliced potatoes with loose bread crumbs. It does not have to coat them, just pat them well on each side. Add each potato to the frying pan and cook on each side for about 10 minutes on each side. When the potatoes are down, drizzle remaining truffle oil over potatoes and turn off heat.
Once potatoes are done, remove green beans from chicken broth mixture with a slotted spoon and set aside. Add heavy cream to broth and stir well. Turn off heat and stir until sauce begins to thicken. Season with salt and pepper.
Place 4-5 potato rounds on plate and then place 2-3 pieces of chicken on top. Place sliced green beans over chicken. Pour sauce over plate and serve immediately.
By Bianca