Grilled Chicken Breast with Sweet Potato-Andouille Hash and Mustard Beurre Blanc - Instructions
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.
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 sauté in medium high sauté 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 among individual plates; serve