Pinenut Glazed Wm Hen Breast Recipe

Cooking Instructions

1. 1

   Prepare the Yukon Puree

   Peel and chop the Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add heavy cream, salt, and pepper to taste. Mash until smooth and creamy. Set aside.

2. 2

   Make the Chanterelle Conserva

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the chanterelle mushrooms and sauté until golden and tender, about 5-7 minutes. Season with salt, pepper, and fresh thyme. Remove from heat and set aside.

3. 3

   Prepare the Pinenut Glaze

   In a food processor, combine pine nuts, olive oil, salt, and pepper. Blend until smooth. If too thick, add a little water to achieve a pourable consistency.

4. 4

   Cook the Chicken Breast

   Season the WM hen breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked and golden brown. Remove from heat.

5. 5

   Assemble the Dish

   On each plate, place a generous scoop of Yukon puree. Top with the sautéed chanterelle mushrooms and drizzle with pinenut glaze. Finally, sprinkle the potato breadcrumbs over the top for added texture.