Shelly's Recipe

POTATO-CRUSTED CHICKEN

Category: Chicken

2 tbsp butter
1/4 cup plus 1 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, toasted
1 pound asparagus, trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
4 (8 oz) skinless, boneless chicken breasts, pounded 1/2 inch thick

Preheat the oven to 400. In a saucepan, brown the butter. Whisk in 2 tbsp olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tbsp olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.

In a skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.