Lorenzo’s Maple & Mustard Panko Chicken with Smashed Potatoes & Charred Artichokes

Fall in love with a Trefethen Family Favorite that is a perfect pairing with Harmony Chardonnay

Maple & Mustard Panko Chicken

  • 2 8-oz skinless boneless chicken breast halves, cut in half
  • 2 large eggs
  • 1 handful fresh Italian parsley, chopped
  • 2 tsp plus 2 Tbsp Dijon mustard
  • 2 cups panko (Japanese breadcrumbs)
  • 2 Tbsp salt
  • 1 Tbsp fresh-ground pepper
  • 1 Tbsp ghee
  • 1 cup chicken broth
  • 3 Tbsp plus 1 tsp maple syrup
  • 2 Tbsp plus 2 tsp whole grain mustard
  • 1 Tbsp ghee (or butter)
  • 1 head lettuce
  • 1 handful red mizuna or arugula
  • 1 Tbsp sherry vinegar juice of 1/4 lemon
  • 3 Tbsp extra-virgin olive oil
  • 3 kumquats, seeds removed, sliced into strips

Smashed Potatoes & Charred Artichokes

  • 1/2 lb fingerling potatoes
  • 3 cloves garlic
  • 1 fresno pepper, seeds removed, cut into strips, or 1 tsp red chili flakes
  • 1 Tbsp plus 1/2 tbsp ghee or butter
  • 2-3 artichokes
  • 3 Tbsp mayonnaise
  • 2 tbsp greek yogurt
  • juice of 1/4 lemon

Preparation

  • 1Using meat mallet or iron skillet, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk eggs, parsley, and 2 tsp Dijon mustard in large bowl. Mix panko, salt, and pepper in a baking pan or casserole dish. Place chicken in egg mixture; turn to coat. Dip each chicken piece in panko mixture; turn to coat. Heat ghee in iron skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • 2Meanwhile, whisk broth, syrup, 2 Tbsp whole grain mustard, and remaining 2 Tbsp Dijon mustard in glass measuring cup.
  • 3Whisk remaining 2 tsp wholegrain mustard with sherry vinegar and lemon juice. Continue whisking while slowly adding olive oil and remaining 1 tsp maple syrup. Toss salad in vinaigrette and plate.
  • 4Transfer chicken to plates, on top of the salad. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; stir until melted. Spoon sauce on top of chicken. Finish by placing strips of kumquat on top of chicken.
  • 5Boil potatoes until easily pierced with fork, about 15 minutes. Drain water.
  • 6Heat 1 Tbsp ghee/butter in an iron skillet over medium heat. If you’re using chili flakes, add now. Add potatoes, spacing them out. Using a wooden mallet or any flat surface like the bottom of a glass or potato masher, push to flatten potatoes until skin breaks. Using the broad side of a knife, smash cloves of garlic. Add garlic and pepper strips to pan, in between the potatoes. Cook potatoes until golden brown, about 5 minutes per side.
  • 7Meanwhile, boil artichokes until base can be pierced with a fork, about 5 minutes. Drain water and flood artichokes with cold water. Using a serrated knife, cut artichokes in half. Using spoon, remove the fuzzy center.
  • 8In a small bowl, combine mayonnaise, yogurt, and lemon juice for a quick artichoke aioli/dipping sauce.
  • 9Plate potatoes and return skillet to high heat. Melt the remaining 1/2 Tbsp ghee/ butter and place the artichokes cut side down. Fry until charred, about 3 minutes, then turn to char other side for 1-2 minutes.

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