Categories: Meals
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 2 Cage-Free Farm Eggs
- 11/4 cups Panko Breadcrumbs
- 2 stalks Celery
- 11/2 lbs Yukon Gold Potatoes
- 1 Meyer Lemon
- 3 oz Dried Turkish Figs
- 2 Tbsps All-Purpose Flour
- 2 Tbsps Verjus Blanc
- 11/2 Tbsps Capers
- 1 Tbsp Honey
- 1 Shallot
Directions
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Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potatoes. Finely chop the figs. Thinly slice the celery. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and thinly slice the shallot; place in a bowl with the juice of all 4 lemon wedges.
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Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
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While the potatoes cook, in a small pot, combine the figs, verjus, honey and ΒΌ cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until the figs have softened and the mixture has thickened. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.
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While the fig jam cooks, crack the eggs into a medium bowl; beat until smooth. Place the flour and breadcrumbs in 2 separate medium bowls (or plates). Season the flour with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.
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In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel lined plate; immediately season with salt and pepper.
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To the pot of cooked potatoes, add the shallot-lemon juice mixture, lemon zest, capers, celery and 2 tablespoons of olive oil; season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Transfer the potato salad, fig jam and cooked chicken to serving dishes. Serve with the fig jam on the side. Enjoy!