Lemon Sage Chicken

Makes 6-8 servings

Grilled chicken over warm fingerling potatoes. Fresh, quality ingredients make this meal gourmet. Serve with a salad dressed with some of the extra lemon sage vinaigrette.

ingredients

6 boneless, skinless chicken breasts, 8 to 12 oz. each
Kosher salt and cracked black pepper
Lemon Sage Vinaigrette:
1/3 cup freshly squeezed 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:
1 1/2 pounds of fingerling potatoes, cut into 1 inch wheels.
1/2 cup cooked bacon, in 1-inch strips
1 cup large, diced red or yellow onions
1/2 cup julienned sun-dried tomatoes
1 cup fresh spinach
1 cup chicken stock
Kosher salt and cracked black pepper
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped

directions

1
Lemon Sage Vinaigrette:
2
Zest approximately 4 lemons, then cut lemons in half and squeeze the juice in to a mixing bowl. Add shallots, sage, salt, and pepper. Slowly add olive oil while briskly whisking (really good olive oil has a tendency to burn when grilled, so use a medium priced olive oil).
3
Chicken:
4
Toss chicken breasts with half of the vinaigrette. Season with salt and freshly cracked pepper. Place on a baking sheet and return to the refrigerator. (For best results, do these steps 1 hour before grilling.)
5
Grill chicken breast for 6 - 7 minutes per side over a grill with a medium-high flame.
6
Warm Fingerling Potatoes:
7
Warm a large skillet on medium heat for 4 minutes to make sure it is hot. Add olive oil and onions and cook for 6 minutes, stirring occasionally. Add the cut fingerling potatoes and continue to cook for 10 minutes. Add chicken stock, salt, 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.
8
To serve, place chicken breasts over a bed of potatoes and drizzle with vinaigrette.