Atlanta Chicken Recipe List

Houston Mill House

849 Houston Mill Road, Atlanta, GA 30329


1 Serving

Ingredients for Chicken

2 ea (6oz) Chicken Breast
Flour, as needed
Egg Wash, as needed
3 oz Plain Breadcrumbs
1 oz Toasted Ground Almonds
To taste Salt and Pepper

Ingredients for Dijon Shallot Jus

1 T Butter
1 oz Shallots, Chopped
2 oz Red Wine
1 ea Thyme Sprig
3 oz Veal Stock
1 t Dijon Mustard
To taste Salt and Pepper

Ingredients for Mashed Potatoes

1 ea Large Idaho Potato Diced
1 ea Roasted Garlic Clove
1 ea Rosemary Sprig
2 oz Heavy Cream
1/2 oz Butter
To taste Salt and Pepper

Method for Chicken

  • Combine breadcrumbs, almonds and salt and pepper in a small bowl.
  • Dredge chicken breast in flour, then egg wash, then breadcrumb mixture.
  • Reserve in refigerator until ready to cook.

    Method for Mashed Potatoes

  • Boil potatoes in lightly salted water until tender.
  • Steep heavy cream, garlic, rosemary and butter for 10 min. on low heat, strain reserve.
  • Drain potatoes and process through a food mill into a bowl.
  • Wisk in cream mixture until a smooth consistency, season with salt and pepper.

    Method for Sauce

  • Sweat shallots in butter, add red wine and reduce to 1 teaspoon of liquid.
  • Add veal stock and thyme to liquid, reduce by half, strain into a small bowl.
  • Add Dijon and adjust seasonings to taste.

    Additional Ingredients for Assembly

    1 piece Cooked Applewood Smoked Bacon
    4, 1/2 " slices Bosc Pear, Sauteed in Butter
    1 slice Brie Cheese
    4 Spears Asparagus, Blanched
    Peanut Oil, as needed

    Method for Presentation

  • Fry prepared chicken breast in peanut oil at 350 degrees F until golden brown.
  • To prepare "stack" - place all of the bacon, pears and brie on one chicken breast, then place in a 350 degree oven until cheese is melted, remove from oven, reserve.
  • In the center of a plate, place a scoop of the prepared mashed potatoes.
  • Place the spears of Asparagus atop the potatoes.
  • Place the chicken breast from the oven atop the Asparagus, then top with remaining chicken breast.
  • Drizzle sauce atop the chicken breast and plate.

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