Amy Riolo: Hi! I am Amy Riolo. Today we're working in the kitchen at Sur La Table, in Arlington, Virginia. And I am making Dijon Glazed Chicken Breasts with Herb, Olive Oil Mashed Potatoes.
The first thing that we're going to do is bread our chicken breast in flour, then we're going to saut them and we're going to add our zucchini and let them simmer in the pan. While we are doing that we will cook our potatoes to make our herb, olive oil mashed potatoes. And in the end we will plate everything together.
To make our Dijon Glazed Chicken Breast we'll need one quarter cup of all purpose flour, one teaspoon kosher salt, freshly ground pepper, two boneless and skinless chicken breast approximately eight ounces each which we slice in half widthwise, one tablespoon of Extra-virgin olive oil, two cups reduced sodium stock, three zucchini cut into thin slices, two tablespoons Dijon mustard. For the potatoes we'll need three quarters pound baby golden potatoes which have been scrubbed and quartered, one quarter cup freshly squeezed lemon juice, two tablespoons Extra-virgin olive oil, the zest of one lemon, one quarter-cup cilantro finely chopped, one quarter cup dill finely chopped, one-half teaspoon kosher salt, and one-quarter teaspoon freshly ground black pepper. The tools which we will be using today are a large skillet with a cover, a serving platter, a large pot and a potato masher. It's always important to remember safety, today we are going to be working with hot temperatures, so it's important to always have children supervised in the kitchen. Before we begin let me tell you a little bit about myself. I am a cookbook author, food history, lecturer, cooking instructor, and restaurant consultant based in the Washington DC area. The recipe which we are going to be making today is from my cookbook entitled, The Mediterranean Diabetes Cookbook, which will be out in the spring of 2010. So let's start by breading our chicken.