Honey Dijon Chicken, Warm Potato Salad

Name: Honey Dijon Chicken, Warm Potato Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters cooked and diced bacon; 2 Tbsps bacon renderings, at room temperature; 237 milliliters Japanese breadcrumbs; 237 milliliters 80/20 blended oil; 680 grams chicken breasts; 59 milliliters chicken stock; 1 Tbsp Dijon mustard; 2 boiled eggs, diced; 4 eggs, whipped; 237 milliliters all-purpose flour; 1 Tbsp minced fresh parsley; 1 Tbsp grapeseed oil; 237 milliliters haricot verts; 118 milliliters honey mustard; 237 milliliters milk; 1 teaspoon pepper; 59 milliliters julienned red onion; 1 Tbsp salt; 4 servings Salt and pepper; 1 gallons vegetable oil; 59 milliliters white balsamic vinegar; 237 milliliters red potatoes, poached or steamed, medium doneness

Honey Dijon Chicken, Warm Potato Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 56g of protein, 508g of fat, and It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour.

Instructions

For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard.

Ingredients you will need

Mustard

Vinegar

Bacon

Equipment you will use

Food Processor

Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season.

Ingredients you will need

Cooking Oil

For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels.

Ingredients you will need

Salt And Pepper

Honey Mustard

Breadcrumbs

Whole Chicken

All Purpose Flour

Egg

Milk

Cooking Oil

Equipment you will use

Paper Towels

Bowl

Pot

For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing.

Ingredients you will need

Potato

Onion

Cooking Oil

Equipment you will use

Frying Pan

In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute.

Ingredients you will need

Chicken Stock