1 sweet potato (about ½ pound), peeled and sliced ¼ inch thick
½ head cauliflower (about 1 pound), cut into medium florets
2 tablespoons extra-virgin olive oil
coarse salt
ground pepper
2 tablespoons sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 cup low-sodium chicken broth
2 sprigs thyme
½ tablespoon cold unsalted butter
Instructions
Preheat oven to 450 degrees. On a rimmed baking
sheet, toss sweet potato and cauliflower with 1 ½
tablespoons oil and season with salt and pepper.
Roast until cooked through and browned on one
side, about 25 minutes. Transfer to a bowl and
gently toss with 1 tablespoon vinegar.
Meanwhile, in a large nonstick skillet, heat ½
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 keep warm.
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.
Originally Submitted
3/14/2010
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