Mystic Lake Casino Bistro Chicken

Source: Executive Chef Richard Fisher, Mystic Lake Casino, Prior Lake, Minnesota

Yield: 2 servings

2 (6 ounce) chicken breasts
Olive oil as needed
Kosher salt as needed
Cracked black pepper as needed
1/4 cup sun-dried tomatoes
1 head Belgian endive, cut into individual leaves
1 teaspoon chopped garlic
1 teaspoon chopped shallots
12 caper berries
8 fingerling potatoes, cut in half and blanched
2 cups fresh chicken stock
1/4 pound whole butter, softened
2 sprigs fresh thyme (garnish)
1 teaspoon chopped fresh thyme

Lightly pound out 2 chicken breasts; then brush with olive oil and season with salt and pepper. Grill on live grill until cooked completely, reserve and hold.

In a large saucepan, place approximately 2 tablespoons olive oil. Add garlic and shallots; sauté until tender. Add sun-dried tomatoes, Belgian endive, caper berries and potatoes. Bring to simmer. Add chicken stock and chopped thyme. Bring to simmer. Fold in softened butter. Season with salt and pepper to taste. Place grilled chicken breast in pan and poach for 2 minutes.

Serve in a large soup bowl with a sliced French baguette.