1 chicken breast half (6-8 oz), boneless and skinless
paprika, pepper, superfine flour*
1 TBS Ghee (or 1/2 TBS Butter and 1/2 TBS Canola oil)
1/2 cup sweet onion, minced
2 TBS Dry Vermouth
1 cup rich chicken stock (1 pkg More Than Gourmet Glace di Poulet reconstituted with 2 cups water)
1/2 tsp. fresh thyme, minced
1/2 tsp. French Whole Grain Mustard
scant 1/2 tsp. paprika
1 TBS Superfine flour
2 TBS softened butter, optional

Have your butcher cut breast into 1/4 inch cutlets. Season with a sprinkling of paprika and pepper and then coat well with superfine flour. Mince onions and have all other ingredients close at hand.
Melt Ghee (clarified butter) or butter and oil, and add chicken cutlets. Brown quickly over high heat (do not cook fully), remove and reserve. Add onion and reduce heat, brown slowly until very soft, 5-10 minutes. Add vermouth and turn heat back up. When almost gone, add stock, thyme (just a pinch if using dry), paprika and mustard. Reduce by 25% and whisk-in superfine flour.
Simmer to thicken, add back chicken and then simmer until done - 2-4 minutes (for extra richness, swirl in 2 TBS butter before serving - optional). Delicious served over Roesti or mashed potatoes, rice, noodles or Spaetzle. Serves 2-3, Chef Mick Rosacci,Tonys Market ---
Roesti Potatoes
Entree - These pan-browned potatoes will be stunning with your chicken. Also available ready to cook at Tony’s.
Roesti is best made with russet potatoes boiled the day before. Serves 4.
2-3 potatoes
1/2 cup vegetable oil
salt & pepper
water
Boil whole potatoes until tender, cool completely. Peel, and grate potatoes coarsely.
Heat vegetable oil in a heavy-bottomed pan. Add potatoes, salt and pepper; stir to mix evenly. Fry until a golden brown crust starts to form, shaking pan regularly and flipping about 3 times.
Press down evenly. Add 2-3 TBS water, cover and reduce heat to low. Let potatoes form a brown crust over low heat for 10-15 minutes.
Serve on a hot dish or spoon directly to plates. Serves 3-4. -Chef Walter Schmuki, Chez Walter Restaurant

* Variations: Roesti can be mixed with minced bacon, minced onions, cumin, any kind of cheese or all of the above.