Sauteed Chicken Breasts
with pan sauce and mashed sweet potatoes
You'll feel like a professional chef making your own pan sauce to go over these chicken breasts (or tofu for vegetarians). It's amazing how much a little flavor some wine and chicken stock can add. Enjoy it over a bed of light & fluffy mashed sweet potatoes.
- Sweet potatoes - 1 1/2 lbs, peeled & chopped into 1" cubes
- Yogurt, plain or Greek - 1/4 cup to 1/2 cup
- Garlic - 2 cloves, chopped
- Thyme, fresh - 2 sprigs
- Soy sauce, low-sodium - 2 Tbsp
- Worcestershire sauce - 1 Tbsp
- Oil, olive - 2 Tbsp
- Chicken breasts, boneless and skinless - 1 1/2 lb
- Garlic soy marinade - 1/3 cup (ingredients listed separately)
- Parsley (opt) - 2 Tbsp, chopped
- Cornstarch - 2 tsp
- Water - 2 Tbsp
- Oil, cooking - 2 Tbsp
- Thyme, fresh - 2 sprigs
- Wine, white - 1/4 cup (sub stock)
- Stock, any variety - 1 1/4 cup
- Mustard, Dijon - 2 tsp
- Lemons - 1/2, juice of
- Marinade - Mix marinade ingredients together. (Can be done up to 5 days ahead)
- Chicken - Tenderize with a fork and marinate (ideally overnight) in the garlic-soy marinade. (Can be done up to 2 days ahead)
- Parsley - Chop. (Can be done up to 3 days ahead)
- Sweet potatoes - Peel and chop into 1" (2.5 cm) cubes. (Can be done up to 3 days ahead)
- Corn starch mixture - Mix corn starch with water.
- Place chopped sweet potatoes into a pot and cover with cold water by about an inch. Bring to a boil, and then simmer until you can easily insert a knife through the potatoes, ~6 to 10 minutes. When sweet potatoes are done, drain and let steam for ~5 minutes so some of the moisture evaporates.
- While sweet potatoes are cooking, heat a saute pan over medium-high heat. Add cooking oil, and then chicken to heated oil. Sear on both sides for 3 minutes.
- Lower heat to medium, and add 2 more thyme sprigs, white wine, and chicken stock, scraping up any brown bits that may have formed on the pan. There will be some steaming action, so be careful! Cover and cook for another 4 to 6 minutes, until chicken has reached an internal temperature of 165F (74C) degrees. Instead of using a thermometer, I use touch. Press down on the chicken and if it has a little bit of give, it's done. Rock hard is overcooked, really squishable is still too uncooked.
- Remove cooked chicken from pan and add mustard and corn starch mixture to the pan. Bring to a simmer and let sauce cook until it's thickened. Turn off heat, and add lemon, parsley, and season to taste with salt and pepper, and serve over chicken.
- Mash sweet potatoes with Greek yogurt, starting with less and adding more as needed. Season to taste with salt.
Delicious flavor! Felt like I was eating a gourmet meal that would have cost me 20some dollars in a city restaurant. Sadly, there were no leftovers to enjoy the next day. Making the sauce while cooking the chicken and mashing the potatoes does require all hands on deck. Good to have some extra hands so that you don't overcook the chicken or end up with lumpy potatoes. Didn't want to buy Worcestershire sauce just for this dish, and tasted great without. But splurge on fresh parsley -- definitely makes the dish complete.0 Helpful
This was incredible chicken0 Helpful
End result was yum! Only problem was when I added my mustard to the pan it went really lumpy and that kind of ruined the sauce, looks wise, but it was still tasty0 Helpful
So this impressed me and my friends because it looks and tastes like a meal at a fancy restaurant. It's gourmet AND easy to make - an awesome find.0 Helpful
The pan sauce was fantastic and I would have never thought to mix greek yogurt with sweet potatoes, but the tartness really worked!0 Helpful
I was skeptical when I saw this dish. But it was SO freaking good! I love that sauce!0 Helpful