Ingredients:
- 2 cups sliced fingerling potatoes
- 2 teaspoon olive oil
- 1 teaspoon Dijon mustard
- 2 chicken breasts (7 oz each)
- ¼ cup flour
- 2 eggs, beaten
- ¼ pound of asparagus
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 cup sliced shallots
- 1 tablespoon capers
- 1 teaspoon freshly squeezed lemon juice
- Salt and pepper to taste
Procedure:
- In the 2-quart Mixing Bowl, stir the potatoes, 1 teaspoon olive oil, Dijon mustard, salt and pepper to taste.
- Lightly dredge the chicken breasts with flour and then with beaten egg.
- Preheat the Double Griddle over medium-high temperature for 3 minutes. Add the chicken and potatoes, and cook 2 minutes per side.
- Preheat oven to 350º F.
- Dip the asparagus with the remaining teaspoon of olive oil and season with salt and pepper to taste. Add the asparagus to the griddle, with the chicken and potatoes. Bake for 15 minutes.
- Pour the heavy whipping cream into the 2-quart Saucepan and cook over medium temperature for about 8 minutes, while constantly stirring with the Precision Series Whisk. Once the whipping cream has been reduced, remove saucepan from stove; slowly add butter, until well combined.
- Add shallots and capers; cook for 2 more minutes at low heat, while stirring. Just before serving the sauce, pour lemon juice, salt and pepper to taste. Stir well, cover chicken with the sauce and enjoy immediately.