Free-Range Chicken Wellington Stack with Crisp Potatoes

1. 1

   ["In a large bowl, combine cold water (enough to cover the chicken breasts) and 2 tablespoons salt.", "Place the divided chicken pieces in the salted water (brine) and let stand for approximately 45 minutes.", "Remove the chicken pieces from the brine and rinse thoroughly under cold water.", "Slice each breast on the bias into 4 thin slices.", "Heat oil in a large skillet on medium-high heat.", "Pan sear the chicken about 1 minute on each side until golden.", "Remove from heat.", "Melt 2 tablespoons of butter with 2 tablespoons of vegetable oil in a medium skillet on medium heat.", "Add the sliced shiitake mushrooms and saute until crispy.", "Remove the mushrooms with a slotted spoon and place them on a paper towel to remove excess oil.", "Season the mushrooms with salt and freshly ground pepper.", "Cut a small hole in the middle of each raw potato slice for the rosemary ""pick.""

* Per serving · 4 servings · Values may vary.

No additional tips available.