Print this recipe

Lemon sage grilled chicken breast on roasted fingerling potatoes

Recipe by:Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

Ingredients

  • 6 chicken breasts, 8 to 12 oz. each, skin on
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 1 cup Lemon Sage Vinaigrette
  • 4 to 5 cups Warm Fingerling Potatoes
  • Lemon Sage Vinaigrette
  • 1/3 cup freshly squeezed California lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon minced shallots
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2/3 cup olive oil
  • Warm Fingerling Potatoes
  • 4 cups or 1½ pounds of fingerling potatoes, cut into 1 inch wheels.
  • ½ cup cooked bacon, in 1-inch strips
  • 1 cup large, diced red or yellow onions
  • ½ cup julienned sun-dried tomatoes
  • 1 cup fresh spinach
  • 1 cup chicken stock
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme, chopped

Directions

Toss chicken breasts with half of the Lemon Sage Vinaigrette. Season with kosher salt and freshly cracked black pepper. Place the breast skin-side up on a sheet tray and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)

Grill chicken breast for 6 - 7 minutes per side over a natural grill with a medium-high flame.

Serve on a platter and drizzle breast with the remaining Lemon Sage Vinaigrette.

Lemon Sage Vinaigrette
First, zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt and black pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so I use a medium priced olive oil).

Warm Fingerling Potatoes
Warm a large skillet on medium heat for 4 minutes to make sure it is good and hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes or other good potatoes and continue to cook for 10 minutes. Add chicken stock, kosher salt, black pepper, thyme and sun-dried tomatoes. Cover and let simmer for 10-15 minutes. Potatoes should be tender. Toss in spinach at the last minute and cook until just wilted. Taste, adjust seasoning and serve.

Serves 6-8.

Califonia Bountiful