Skippa's Garden Chicken

For Marinade:
2 tsp chopped fresh rosemary
1 tbsp chopped fresh thyme
¼ c chopped shallots or red onion
2 oz extra virgin olive oil

2 4-5 oz boneless, skinless chicken breasts (8-10 oz total)

For Sauce:
1 tsp each fresh sage and flat leaf parsley
3-4 oz chicken broth
½ lemon
1 oz white wine
½ oz extra virgin olive oil
½ c julienne red onions
Salt and fresh cracked pepper
1 oz extra virgin olive oil, divided

-Combine ingredients for marinade.
-Pour marinade over chicken and let marinate in refrigerator at least 2 hours, but not more than 1 day.

-Remove chicken breasts from marinade.
-Season chicken with salt and pepper and sauté in ½ oz olive oil until half cooked, about 2 minutes (chicken should still be uncooked at center).
-Add julienne onions to the pan and continue to cook about 2 more minutes, until onions begin to caramelize.
-Add chopped herbs and white wine; cook until wine evaporates.
-Add chicken broth and lemon, bringing the liquid to a boil and reduces slightly in volume.
-Finish with salt and pepper and remaining ½ oz olive oil and remove from heat.

For Wilted Salad:
1 oz extra virgin olive oil
A handful of the following:
          Baby Spinach
          Fresh Sorrel
          Baby Red Romaine Lettuce
          Mach, sometimes called Lamb's Ear Lettuce
          Broccoli or Radish Sprouts
          Fingerling or Red Potatoes, blanched
          Baby Squash, blanched
Salt and pepper to taste

-Heat oil in a sauté pan and add spinach and sorrel; sauté for 30 seconds.
-Add baby red romaine and mache; toss for 30 more seconds.
-Add salt and pepper, blanched potatoes and squash, and sprouts.
-Toss and remove from heat immediately.
-Do not over-wilt greens; they will continue to cook after being removed from heat.

Assemble plate with wilted greens, topped with chicken and sauce. Garnish with blanched vegetables and fresh cut herbs. A drizzle of aged balsamic vinegar or a balsamic syrup complements the wilted salad nicely.

Compliments of Executive Chef John Morey
Charlotte, NC