The Mighty Rib brings you a recipe from an experience chef every Friday! Special thanks to Willie G’s for sending in this recipe.

Ingredients:
1 ea. Airline Chicken Breast (10 oz) French boned (skin on/wing bone attached)
Sprinkle Kosher Salt
2 oz. Olive Oil Blend 80/20
6 oz. Yukon Mashed Potatoes
1 ea. Roasted Tomato Halves
1 Tbs. Olive Oil Blend 80/20
1 tsp. Shallots, chopped
2 oz. (w) Blanched Haricots Verts

Sauce
4 oz. Chicken Broth (canned)
2 ea. Roasted Shiitake Mushroom Caps,
2 ea. Roasted Button Mushrooms, quartered
1 oz. Unsalted Butter
1 ea. Sage Leaf

Assembly Procedures:
Heat oil in a fry pan just before smoking point and season chicken breast with salt. Place chicken breast in pan skinside up and place weight on top. Reduce heat to medium high and allow to cook for 3 minutes. Remove weight and flip chicken. Place weight back on top and simmer for 3 minutes. Place pan into 400-degree oven and cook for 5 minutes until chicken is cooked through.
SAUCE: Remove chicken from pan, drain grease and add mushrooms to pan and sauté for 1 minute. Deglaze pan with chicken broth. Add butter and sage, then simmer for 1 minute until reduced by half. Saute shallots in oil with beans until hot.
TO PLATE: Mound mashed potatoes towards the center of plate. Pile haricot verts on front edge of potatoes with tips facing 11:00 & 4:00. Place tomato at 2:00. Lean chicken breast on front edge of potatoes with wing bone on potatoes and point facing 6:00. Place mushrooms on top of the chicken. Pour remaining pan sauce around outer edge of plate.

*Image and recipe courtesy of Willie G’s