Chef James Ogle’s Pan-Seared Chicken Over Potato Hash.

Serves 2

Chicken
2-4 chicken breasts
1 tablespoon Olive oil
Salt and Pepper

Pan sear in olive oil for 3 minutes on each side at medium high heat until 160 degrees is reached.

Hash
1 cup diced white potatoes
½ cup diced country ham
½ cup diced yellow onion
1 tablespoon pork fat
Salt and pepper

Mix all ingredients together and sauté over medium to high heat until onions are caramelized.

Sauce
½ cup wholegrain mustard
2 cups chicken stock
1 cup heavy cream
2 each garlic cloves
Salt and pepper

Bring chicken stock to a boil, add wholegrain mustard and heavy cream, reduce to a simmer. Cook for 5 to 8 minutes, or until sauce has thickened. Season to taste.

Executive West Hotel
830 Phillips Lane, Louisville, KY 40209
(502) 367-2251 | 1-800-626-2708 - reservations only