Tuesday, March 30, 2010

chicken with sweet potatoes and cauliflower... 55minutes

the goods:

1 sweet potato, peeled and sliced 1/4-inch thick
1 head cauliflower, cut into medium florets
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
4 boneless, skinless chicken breast halves
1 cup chicken broth
2 sprigs thyme
1 tablespoon cold unsalted butter

Preheat the oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 and 1/2 tablespoon olive oil and season with salt and pepper.

Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and toss gently with 1 tablespoons vinegar.

Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil.

To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter.

Serve chicken with vegetables and pan sauce for dipping.

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