This dish is served with roasted rosemary yukon potatoes and seasonal vegetables


Recipe (serves 12):

12 10 oz air line breasts
2 lbs yukon gold potato (quartered)
1 bottle chardonnay wine
24 garlic cloves
3 cups demi glace de poulet
2 tbsp rosemary (fresh, chopped)
4 oz heavy cream
3 tbsp olive oil
4 oz whole sweet butter
6 tbsp sugar
6 tbsp water
3 lbs seasonal vegetables
2 lemons (zested)

• Sear chicken breasts on both sides and finish by roasting to temperature in 350°F oven
• Poulet Sauce: reduce wine to syrup, add demi glace de poulet and reduce, add cream and reduce, add butter and monte au beurre, salt and pepper to taste
• Confit: boil sugar and water to a simple syrup, add lemon zest, bring back to boil and turn to simmer for 5 minutes, cool and strain
• Place whole garlic bulb, rosemary and olive oil on a sheet pan in a 300°F oven for about 30 minutes
• Steam yukons for about 7 minutes
• Squeeze garlic cloves out onto the yukons, salt and pepper to taste and agitate gently
• Roast at 350°F until golden brown

Submitted by Orlin Marcus, Executive Chef, Palo Alto Hills Golf & CC, Palo Alto, Calif.