Balsamic Dijon Marinated Chicken With Fingerling Potatoes

Balsamic-dijon marinated chicken w/fingerling potatoes, spinach & tomato salad

Balsamic-dijon marinated chicken w/fingerling potatoes, spinach & tomato salad


Back at the farmers market this weekend, I found some crisp spinach, amazing heirloom tomatoes, and tasty varieties of fingerling potatoes.  Add a split chicken breast, Dijon, and some Bariani balsamic vinegar & olive oil, and I had the perfect Saturday night dinner.  I owe Mark Bittman of the NY Times for the idea for the marinade.  The cayenne gives it a subtle kick that will warm your palette.  It is so simple to make and you’ll think you’re eating at a fine restaurant.  It is absolutely the most moist and tender way of cooking a chicken breast that I’ve ever made.


Parboiled Fingerling Potatoes


I love fingerling potatoes.  They have so much flavor and I love their unique shapes and sizes.  Parboiling and then sauteing them is the best way to prepare them to preserve their taste and texture.  Cut the potatoes into large bite-sized chunks and boil in water for about 10 minutes or until soft enough to just stick a fork in them.  Drain the water and set aside.


Balsamic-Dijon Marinade


4 T balsamic vinegar

3 T extra virgin olive oil

1 T dijon mustard

pinch cayenne


Of course, the quality of the marinade depends on the quality of ingredients.  Use an aged balsamic vinegar such as Bariani.  I also use Bariani extra virgin first cold-pressed olive oil.  Choose a high-quality stone-ground Dijon mustard (I buy it in bulk from the deli at my supermarket).  Mix all ingredients together and marinate 2 boneless, skinless chicken breasts for at least an hour or two but preferably longer (you can marinate them all day if you like).  Heat another tablespoon of olive oil in a heavy skillet.  Cook the breast fillets in the marinade over medium heat for about 5 minutes on each side.  Add the parboiled fingerling potatoes to the skillet while cooking, and season everything with sea salt & fresh cracked pepper.


Savory Spinach & Heirloom Tomato Salad


Serve the chicken & potatoes with a crisp summer salad of spinach and heirloom tomato wedges tossed with a simple Dijon vinaigrette.  To make the dressing, whisk 3 parts olive oil with 1 part each balsamic vinegar and Dijon.  Then toss in the fresh spinach and tomatoes and top with fresh cracked pepper.

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