A Southern Meal, Deconstructed

It should really be no secret that although I live in Chicago and I’m a city kinda guy that I absolutely love the flavors of the south! I’m really nothing more than a big southern guy living in a northern city. Typically on a Sunday, after church of course, we’d indulge in a menu that included two southern classics, smothered chicken and green beans and white potatoes. The chicken would be deep fried and smothered to perfection while the green beans would start with hamhocks and continue with fresh green beans. I’ve taken the concept and well, let’s say I’ve change it around a bit.

I present to you Pan Fried Chicken Escallops with a Basil infused pan reduction, roasted potatoes with a glaze of Cajun butter, and braised haricot verts with bacon and shallots. So simple – it was done in less than 30 minutes.

Let’s go!

Pan Fried Chicken Escallops

2 chicken breasts, boneless and skinless
1 teaspoon of garlic powder
½ cup of flour
Salt and pepper to taste
4 tablespoons of canola oil

With a rolling pin or meat mallet, pound out the chicken breasts until ½ inch thick. Season liberally with salt, pepper, and garlic powder. Dredge in flour and shake off excess. In a heavy bottom skillet (preferably cast iron) heat canola oil. When hot, pan fry chicken escallops until golden brown on each side. When done drain and put aside. DO NOT clean out the skillet.

Basil Infused Pan Reduction

2 tablespoons of chopped basil
2 tablespoons of olive oil
2 tablespoons of flour
¼ cup of minced onion
2 cloves of minced garlic
1 cup of chicken stock

In the same skillet, drain off all the oil but keep the little bits in the bottom of the pan. Add the olive oil and once hot, add garlic and onions. Sauté for about a minute, then stir in flour. Continue to stir for one more minute. Add basil and chicken stock – be sure to stir to avoid lumps. Continue to cook until mixture becomes a thick sauce. Check for seasoning and if necessary, add salt and pepper.

Roasted Potatoes with Cajun Butter

2 large Idaho potatoes
Salt and pepper
2 tablespoons of olive oil
½ stick of butter
1 tablespoon of Cajun seasoning

Peel and cut potatoes into wedges. Season with salt and pepper and toss in olive oil. Arrange on a baking sheet and roast in a 400 degree oven until crispy around the edges. In a separate saucepan melt butter and add in Cajun seasoning. When potatoes are fork tender brush with Cajun butter.

Haricot Verts with Bacon & Shallots

1 pound of haricot verts
4 slices of thick cut bacon, chopped
3 shallots, thinly sliced
1 cup of chicken stock
Salt and pepper

Cook bacon and shallots together until the bacon is almost done. Add in the haricot verts and chicken stock. Cover the pan and let the steam cook through and soften the haricot verts. When majority of the liquid has evaporated, add salt and pepper to taste. Remove from heat and let stand covered for 4 minutes.

Enjoy the pics!
-DTW


The sauce...it's reducing.

The potato wedges...parchment paper is your friend!

The cajun butter! It's good on so many things...

Glazing the taters!

One of the final plates!

Bacon & shallots - starting the layers of flavor for the haricot verts!

Pounded out the chicken breasts!

Adding the haricot verts!

This is pure heaven - the bits on the bottom of the pan.

Adding the garlic and onion for the basil reduction.

Two Idaho potatoes - ready for peeling and wedging.

Getting the spuds ready for the oven.

Bacon - man's best friend!

Chopped bacon - Man's second best friend.

This is how it all started.