Hash Brown Potatoes and Sliced Chicken Mille-feuille Style
1 bunch watercress
2 tablespoons Marsala wine
1/4 cup chicken stock
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 teaspoon finely chopped fresh parsley
1/4 cup water
1/4 ounce dried shiitake mushroom
BAKED HASH BROWN POTATOES:
12 frozen hash brown patties – thawed
3/4 cup Parmesan cheese
1 tablespoon olive oil
6 ounces boneless skinless chicken breasts – sliced
1/2 cup shredded zucchini
6 stalks Asparagus – chopped
1/2 red bell pepper – cut in thin strips
1 cup sliced white mushrooms
To soak mushrooms, boil water in small sautÃ© pan; add shiitake mushrooms. Turn off heat and let sit for 30 minutes. Remove mushrooms from soaking liquid; pull off stems and discard. Chop mushrooms finely and add back to water. Set aside.
For hash brown potatoes, place potato patties in rows on cookie sheets; sprinkle each with about 1 tablespoon of cheese; bake in preheated 350Â° F oven for 10 minutes.
To make filling, in large saucepan, over medium heat, heat oil; add chicken and cook over medium heat for 5 minutes. Add zucchini, asparagus, peppers and white mushrooms. Cook for 5 minutes longer, or until vegetables are soft. Add Marsala, chicken stock, cream, and reserved shiitake mushrooms and their soaking liquid; boil. Turn down heat; simmer for 5 minutes longer. Stir in salt and pepper to taste; add butter and parsley.
To serve, arrange 1 potato patty, cheese side up, on plate; spoon about 1/2 cup chicken mixture over potato patty and top with second potato patty, cheese side up. Garnish with watercress.