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1
Preheat oven to 425 degrees. Slice potato in half, lengthwise, then slice each half into 4-5 strips. Coat in olive oil, salt & pepper and put into oven for about 20-25 minutes, flipping once.
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2
Bring salted water to boil to blanch broccoli (boil for about a minute, then soak in ice bath to stop cooking). In a separate sauce pan, saute shallots and mushrooms in a little bit of extra virgin olive oil, butter and season with salt & pepper. Drain the broccoli and transfer to a mixing bowl. Add shallots and mushrooms and mix in marscapone and mozzarella cheese. This will be the stuffing the chicken.
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3
To prepare the chicken:
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4
Pound both pieces of chicken flat, salt and pepper both sides. Next spoon the mixture over one entire side of both pieces of chicken. Roll the chicken from top to bottom and secure with toothpicks.
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5
Brown the chicken breasts in a little Extra Virgin Olive Oil and 1 tbsp of butter on the stove top in a saute pan that can be transferred to the oven. Start with the seam side up and brown for about 3 minutes on each side or until a good caramel color develops. Once both sides have browned, transfer the entire pan to the oven for approximately 10 minutes.
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6
Sage Butter Sauce:
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7
Once chicken is cooked through, transfer the chicken breasts to the serving plates over a mound of arugula. On low heat on the stove top, add 1 tbsp butter to the saute pan used to cook the chicken breast. Add chicken broth (about 1/4 cup) to sauce and use a whisk to work all of the brown bits off of the bottom. Next whisk in a tbsp of dijon mustard and finish with the chopped sage. Let the sauce simmer for about a minute and salt & pepper to taste.
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8
Spoon the sauce over the chicken and plate the pomme frites. Enjoy!
