Potato-Crusted Chicken

By smleonard

Ingredients

• 2 tablespoons butter
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/4 cup pine nuts, toasted
• 1 pound asparagus, trimmed
• Salt and pepper
• 1 pound baking potatoes, peeled
• 1/4 cup flour
• 2 large eggs, beaten
• Four 8-ounce skinless, boneless chicken breasts, pounded 1/2 inch thick

Preparation

Step 1

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.
On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.
Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.
Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.