Grilled Chicken Breast with Sweet Potato-Andouille Hash and Mustard Beurre Blanc

Ingredients

Brine
2 cups	water
1 tablespoon	sugar
2 tablespoons	kosher salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
1	bay leaf
1/4 cup	diced onion
1	garlic cloves, bruised
1 teaspoon	black peppercorn, crushed
2 teaspoons	thyme, picked from stem
1 teaspoon	basil, chopped
Marinade
1/4 cup	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95 Emile Henry Oil Cruet, 14 ounce Price: $37.99
2 tablespoons	white wine
1 tablespoon	garlic, minced
1 teaspoon	black pepper, crushed Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 MIU Stainless-Steel & Acrylic Mill Price: $12.95 PepperMate Mills Price: $39.99 View More
1 tablespoon	basil, chopped
1 tablespoon	thyme, chopped
2 teaspoons	worcestershire
Sweet Potato-Andouille Hash
2 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99 Napa Oil and Vinegar Bottles, Set of 2 Price: $14.95 Emile Henry Oil Cruet, 14 ounce Price: $37.99
1/2 cup	onions, diced brunoise
1 tablespoon	garlic, minced
1 cup	andouille sausage, diced brunoise
1 cup	sweet potato, diced brunoise
1/4 cup	chicken stock (or canned broth)
2 tablespoons	sage, fresh, chopped (or fresh thyme)
salt and pepper
Mustard Beurre Blanc
2 tablespoons	shallots, minced
1 teaspoon	garlic, minced
2 sprigs	thyme, fresh
1 teaspoon	black peppercorns Peppercorns Options India Tree Coarse Sea Salt and Tellicherry Peppercorns Price: $8.99 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 MIU Stainless-Steel & Acrylic Mill Price: $12.95 PepperMate Mills Price: $39.99 View More
1	bay leaf
1/2 cup	white wine
1/4 cup	heavy cream
10 tablespooons	butter, cut into 1 tablespoon pieces
salt
white pepper
2 tablespoons	whole grain mustard

Cooking Instructions

For Brine
Mix all ingredients together, add chicken, refrigerate for 2-4 hours (not longer than 4).
Remove Chicken from brine and rinse under cold water.
Pat dry and place chicken in marinade.

For Marinade
Mix all ingredients together, add chicken, refrigerate for 30 minutes - 1 hour.
Remove chicken from marinade, season with salt.
Grill chicken on medium high grill, (or saute in medium high saute pan) until chicken is done and juices run clear (about 4 minutes on each side).

For Sweet Potato-Andouille Hash
Heat the oil in a medium skillet over medium heat. Add the sausage and heat through for about 5 minutes, until some of its fat is rendered. Add the potato, onion and garlic, stirring to combine. Add chicken stock; season with salt and pepper to taste.
Cook, stirring often, for 10 to 15 minutes, until the potato is tender and the onion has softened.
Add the fresh sage and stir to incorporate; remove from the heat. Divide amond individual plates; serve hot

Mustard Beurre Blanc
In medium non-reactive pan, combine shallots, garlic, thyme, peppercorns, bay leaf and white wine. Bring to boil, reduce until only 2 tablespoons of liquid remains.
Add heavy cream, bring to a boil, reduce the heat and simmer 5-7 minutes, until reduced by half.
Remove from heat and whisk in 2 tablespoons butter at a time, stirring constantly until butter is completely melted before adding more.
Strain sauce through fine mesh strainer.
Season with salt and pepper, then fold in mustard.
Keep in warm area until ready to use.

Serves 4.