Grilled Chicken Breast with Sweet Potato-Andouille Hash and Mustard Beurre Blanc - Instructions Continued
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
Add the fresh sage and stir to incorporate; remove from the heat. Divide among
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