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Today Sylvester, Sophia make an Entree Sylvester stumbled upon in California, then he adapted it and made it his own. It’s not part of the Greek tradition — but it’s still really yum yum…

Ingredients:

• 2 Skinless Chicken Breast, or boned with skin on
• 2 Tbsp Olive Oil
• 1 Tbsp of Minced Shallots
• 1 Tbsp of Minced Garlic
• 1 Tsp of finely minced ginger
• 1/4 cup of White Wine
• 2 Tbsp Red-Wine Vinegar
• 1/4 Tsp Sage
• 1/2 cup heavy cream
• 1 Banana sliced
• Parsley or Sprig of Basil for garnish
• 4 Tbsp of Butter
• 2 Pinches of Salt

Cooking Time:

Less than (30) Thirty Minutes.

Food Prep:

• Hard broil the Red Potatoes for about 15 minutes, then cut them thin.
• Mince the shallots, garlic and ginger.
• Slice up 1 banana

The Sauce:

1. Heat remaining olive oil in a small sauce pan and add shallots, garlic and ginger. Cook, continue stirring until wilted. Add wine and vinegar and REDUCE BY HALF. Add sage and cream, and cook until thickened.
2. At the very last minute, add the banana slices.

The Potatoes:

1. Heat olive oil in a large sauce pan.
2. When the oil is nice and warm drop in the Potatoes ( which were already hard broiled for about 15 minutes and cut thin)
3. After you have flipped and browned both sides of the Potatoes add shallots and butter.
4. Don’t forget a couple pinches of salt.

The Chicken:

1. Brush chicken breast with 1 Tbsp olive oil.
2. Grill the Chicken on a Grill. (Or make your Son-In-Law do it; but only if you trust him to do it right …)
3. If the Chicken breast is thick, you may have to butterfly it to make sure it cooks through and — be careful not to let it dry out on the grill.

Presentation:

This is best served over red sliced potatoes — or maybe sauteed spinach.

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