Seared Chicken Breast with Diced Apples, Bleu Cheese Potatoes and Cider Jus Lie

Created by Executive Chef Gregory Strickland, CEC, CDM, CFPP
Classic Residence by Hyatt in Pompano Beach
Serves 4

• 4 tablespoons extra virgin olive oil
• 2 each carrots—peeled and chopped
• 1 each onion—peeled and chopped
• 4 stalks celery—cleaned and chopped
• 6 cups low-sodium chicken broth
• 4 each chicken breast halves
• 4 tablespoons fresh thyme—chopped
• 6 each Idaho potato—peeled
• 1 cup 2% low-fat milk
• 2 tablespoons butter
• 2 ounces bleu cheese—crumbled
• 4 each Granny Smith apple—diced
• 4 cups fresh spinach—cleaned
• 1 cup apple cider
• 3 tablespoons cornstarch—slurry
• 2 each carrots—julienned
• Pinch salt—to taste
• Pinch pepper—to taste

1. In a hot stock pot, sauté carrots, onion and celery in 1 tablespoons of the olive oil until tender.
2. Add chicken stock.
3. Bring to a boil and reduce to a simmer.
4. Cook stock 1-2 hours. Strain mixture.
5. Rub chicken breast with thyme and 1 tablespoons olive oil.
6. Boil potatoes in water until tender. Strain.
7. Combine potatoes with milk, butter and bleu cheese.
8. Season with salt and pepper.
9. Mash with a potato masher or fork and set aside, keeping potatoes warm.
10. In a heated sauté pan with 1 tablespoon olive oil, sear chicken breast, skin side down, until crispy.
11. Turn chicken over and add apples. Roast chicken and apples in a 350°F oven until done.
12. Sauté spinach and julienned carrots in remaining olive oil quickly over high heat. Season to taste with salt and pepper.
13. When chicken is done, delay the pan with cider and 2 cups of chicken stock.
14. Add cornstarch slurry, season to taste and simmer 1 minute.
15. To serve, place mashed potatoes in the center of 4 large plates.
16. Top with spinach, then chicken breast.
17. Spoon sauce around the plate and garnish appropriately.