Potato Crusted Chicken with Olives and Red Wine
| Yield: | 4 Servings |
| Categories: |
| 2 | lg | Russet potatoes; about 1 pound |
| 4 | tb | Olive oil |
| 3 | tb | Unsalted butter |
| 4 | Skinless boneless chicken breasts, about 1 pound | |
| Salt and pepper; to taste | ||
| 3 | tb | Chopped shallots |
| 1/4 | c | Pitted Greek Calamata olives, coarsely chopped |
| 1/4 | c | Dry red wine with dark rich color (such as Syrah) |
| 1/2 | c | Chicken stock |
| 6 | Washed & julienned basil leaves, (6 to 8) | |
| Fried spinach leaves; for serving |
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