SilverSage
Resident Crone
Chicken Apollo
2 Tbs olive oil, divided
1 oz pancetta
1 chicken breast
1 shallot
1 cup mushrooms
1 bag spinach
2 slices fontina cheese
1 Tbsp basil, chiffonade
2 tsp balsamic rosemary glaze
salt and freshly ground black pepper
Mise en place
Chop pancetta into ¼ inch dice.
Slice mushrooms into ¼ inch slices.
Place your hand firmly on the top of the chicken breast and using a long knife slice through it horizontally. You will now have 2 chicken breast filets. Season both sides with salt and pepper.
Chop shallots finely.
Warm balsamic glaze in microwave.
Clean spinach and drain well.
Cooking
Heat 1 tablespoon olive in skillet until it just starts to smoke. Add about 1/3 of the diced pancetta and saute until fat is rendered and it is slightly crisp and golden.
Add chicken filets, nicest side down, and cook until golden brown. Turn over and cook on the other side until it is cooked through. Remove to a dish and lay fontina slices on top. Cover with foil and set aside to keep warm and help melt the cheese.
Add the remaining oil to the pan along with ½ of the remaining pancetta. When the fat starts to render, add ½ of the shallots. Cook until translucent. Add the mushrooms and saute over medium high heat until nicely browned. Remove to a dish and set aside.
Add the remaining pancetta and shallots to the pan and render the fat and cook until the shallots are translucent. Add the spinach. Pour in any juices from the resting chicken and mushrooms. Sprinkle with salt & pepper, and turn until wilted. Make sure you mix the pancetta and shallots with the spinach as you wilt it.
Assembly
Place the spinach on each plate. Top with a chicken filet. Spoon the mushrooms over the top of the cheese. Drizzle a teaspoon of the balsamic glaze over each serving.
Dress each portion with a chiffonade of basil at the last minute.
Servings: 2
Balsamic Rosemary Glaze
½ cup balsamic vinegar
2 Tbsp sugar
1 sprig rosemary
Put everything in a small saucepan and bring to a very low simmer. Continue to cook until reduced to a thick glaze.
Servings: 12
Yield: 1/4 cup
2 Tbs olive oil, divided
1 oz pancetta
1 chicken breast
1 shallot
1 cup mushrooms
1 bag spinach
2 slices fontina cheese
1 Tbsp basil, chiffonade
2 tsp balsamic rosemary glaze
salt and freshly ground black pepper
Mise en place
Chop pancetta into ¼ inch dice.
Slice mushrooms into ¼ inch slices.
Place your hand firmly on the top of the chicken breast and using a long knife slice through it horizontally. You will now have 2 chicken breast filets. Season both sides with salt and pepper.
Chop shallots finely.
Warm balsamic glaze in microwave.
Clean spinach and drain well.
Cooking
Heat 1 tablespoon olive in skillet until it just starts to smoke. Add about 1/3 of the diced pancetta and saute until fat is rendered and it is slightly crisp and golden.
Add chicken filets, nicest side down, and cook until golden brown. Turn over and cook on the other side until it is cooked through. Remove to a dish and lay fontina slices on top. Cover with foil and set aside to keep warm and help melt the cheese.
Add the remaining oil to the pan along with ½ of the remaining pancetta. When the fat starts to render, add ½ of the shallots. Cook until translucent. Add the mushrooms and saute over medium high heat until nicely browned. Remove to a dish and set aside.
Add the remaining pancetta and shallots to the pan and render the fat and cook until the shallots are translucent. Add the spinach. Pour in any juices from the resting chicken and mushrooms. Sprinkle with salt & pepper, and turn until wilted. Make sure you mix the pancetta and shallots with the spinach as you wilt it.
Assembly
Place the spinach on each plate. Top with a chicken filet. Spoon the mushrooms over the top of the cheese. Drizzle a teaspoon of the balsamic glaze over each serving.
Dress each portion with a chiffonade of basil at the last minute.
Servings: 2
Balsamic Rosemary Glaze
½ cup balsamic vinegar
2 Tbsp sugar
1 sprig rosemary
Put everything in a small saucepan and bring to a very low simmer. Continue to cook until reduced to a thick glaze.
Servings: 12
Yield: 1/4 cup
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