How to eat like a Power player

With the Power Party fast approaching and seats selling out, we must accept the fact that not everyone is going to be able to join us for our night of recognition, delicious food and hilarious entertainment. So with that in mind, we got in touch with our chef of the night, Sean O’Grady, for the low down on the menu — so even if you can’t be a Power Party attendee, you can at least eat like one.

Main Course:

Prosciutto-wrapped chicken breast

– 24 ounces of chicken breast, trimmed (4 pieces total)

– 4 slices Prosciutto

– 2 tablespoons chopped fresh thyme

– Kosher salt and ground black pepper

– 2 tablespoons extra virgin olive oil

1. On a cutting board, lay one slice of prosciutto and place the chicken in the center. Sprinkle with some thyme, kosher salt and ground black pepper. Wrap the prosciutto around the chicken breast. Repeat for the other four chicken breasts.

2. Pre-heat a sauté pan over medium heat. Add olive oil and two of the chicken breasts (prosciutto seam side down). Cook for six to seven minutes or until chicken breasts reach 165 degrees inside. Repeat for the remaining two chicken breasts.

 Side:

White cheddar mashed potatoes

– 24 ounces Yukon Gold potatoes (peeled and cubed)

– 1 cup half & half

– 5 tablespoons butter

– White cheddar cheese, shredded (room temperature)

– Kosher salt

– Ground white pepper

1. Put the potatoes in a large pot with cold water. Add two tablespoons of salt. Bring to a boil and cook until potatoes fall apart with a fork.

2. Bring half & half and butter to a simmer. Reduce heat and keep warm.

3. Drain cooked potatoes and let dry for five minutes.

4. Put the potatoes and hot cream/butter in a mixer. Using a paddle attachment, mix for 30 seconds on low speed. Add cheese and mix for another 30 seconds to one minute on medium speed to thoroughly mix the potatoes. Season to taste with salt and pepper and mix for another 30 seconds.

 Side:

Sautéed asparagus

– 24 ounces fresh asparagus, trimmed

– 1 garlic clove, chopped

– 2 tablespoons olive oil

– 3 tablespoons kosher salt

1. Fill a large bowl or container halfway with ice. Bring another pot of water to a rolling boil. Add two tablespoons salt. Add the asparagus to the boiling water for 20 seconds. Remove and immediately place in the ice bath. Once cooled, remove from the ice bath and place on a paper towel-lined plate to dry.

2. Heat a Sauté pan over medium heat. Once the pan is heated, add half of the olive oil, asparagus and garlic. Sauté until the asparagus is heated thoroughly and seared on the outside. Repeat for the remaining half of asparagus.

 Side:

Lemon beurre blanc

– 2 tablespoons lemon juice

– 4 tablespoons dry white wine

– 2 shallots, finely chopped

– 2 teaspoons olive oil

– 1 cup cold butter, cut into 16 cubes

1. Heat a sauté pan over medium heat. Once the pan is hot, add olive oil and shallots. Sauté until the shallots barely begin to brown. Add the wine and lemon juice. Cook for about four minutes, or until the mixture thickens slightly. Remove the pan from heat.

2. Whisk the butter one cube at a time into the sauce, allowing each piece to fully dissolve before adding the next. Strain out the shallots if desired. Season the beurre blanc sauce with salt and pepper and serve immediately.