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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In 'Rachael Ray's Look + Cook' Ingredients:
2 lbs sweet potatoes, peeled and cubed |
salt |
1 cup warm apple cider |
1/2 cup cream |
ground cinnamon, a pinch |
freshly grated nutmeg |
black pepper |
2 tablespoons extra virgin olive oil |
4 boneless skinless chicken breast halves (or 8 boneless skinless chicken thighs) |
2 tablespoons cider vinegar |
1/3 cup orange marmalade |
1 1/2 cups chicken stock |
1 tablespoon fresh rosemary leaf, finely chopped |
2 tablespoons fresh thyme leaves, finely chopped |
Directions:
1. Place the potatoes in a pot, cover with water, and bring to a boil.
2. Salt the water and cook the potatoes until tender, 15-18 minutes; once tender, drain and return to the hot pot.
3. Mash with the cider and cream, then season with cinnamon, nutmeg, salt, and pepper.
4. While the potatoes cook, heat the oil in a cast-iron or stainless steel skillet.
5. Add the chicken to the hot pan and cook for 10 minutes, turning once.
6. Transfer the chicken to a plate and deglaze the pan with the vinegar.
7. Whisk in the marmalade, stock, and herbs.
8. Add the chicken back to the skillet and turn it in the sauce to coat.
9. Let the sauce thicken for 1-2 minutes, then serve the chicken and sauce with mashed sweet potatoes alongside.
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