POTATO PANCAKE WITH PAN FRIED CHICKEN AND LEMON BUTTER SAUCE

A perfect pan fried Hanukkah meal

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Cook Time

15 min

Total Time

1 hr

Ingredients

  1. 2 skinless and boneless chicken breasts, butterflied and trimmed so that each butterflied portion is about 4 inches in length and 3 inches in width
  2. Sea salt and freshly ground black pepper
  3. 1/2 cup all purpose flour, for dredging
  4. 4 tablespoons unsalted butter
  5. 1/2 cup extra virgin olive oil
  6. 2 tablespoons fresh lemon juice
  7. 1/2 cup chicken stock
  8. 1/3 cup fresh parsley, chopped
  9. 2 Russet Potatoes

Instructions

  1. Season both sides of chicken with salt and pepper.
  2. Dredge one side of chicken in flour and shake off excess.
  3. Heat a 9 inch cast iron skillet over high heat. Add 1/4 cup oil to pan. When oil shimmers, add two nests of coarsely grated potato (about 1/4 cup of potato per nest). Spread nests so that they are about 5 inches in length and four inches in width.
  4. Turn heat down to medium and add seasoned breasts to potato nests, flour side up. Cook undisturbed until potatoes are brown all over (about 2-3 minutes). Carefully slide a fish spatula under the crisp potato nest and flip chicken potato combo over. Allow chicken to cook for two minutes at medium heat. Season crispy potato top while chicken is cooking.
  5. Remove and transfer to platter.
  6. Turn up heat, add 3 tablespoons olive oil and repeat the cooking process and flipping technique and add finished fillets to the platter.
  7. Pour out some of the oil from the pan. Then return to heat and add lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan. Reduce liquid until there is about 1/3 cup of liquid left. Add 4 tablespoons butter and whisk vigorously. Spoon about 3 tablespoons of sauce on to plates. Place chicken fillets on top of sauce and garnish with chopped parsley.

Notes

  1. To butterfly the breast, put the chicken on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. When you open the sliced breast, it should resemble a butterfly.
  2. Grate the potatoes by hand (on the coarse side of a box grater) just before you are ready to cook the dish as they will oxidize quickly and turn grey and then brown.
  3. This dish comes together even more quickly if you use two cast iron pans. Then all four chicken fillets finish cooking at about the same time.
  4. The trimmed fillets are small and this panfried treat is addictive, so you may need to make extras!

By Jill Strauss