Seared Chicken & Roasted Sweet Potato Rounds with Chestnut & Brussels Sprout Pan Sauce
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 8 Ounces Sweet Potato
- 5 Ounces Brussels Sprouts
- 1 Lemon
- 1 Red Onion
- 3 Tablespoons Chicken Demi-Glace
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Roasted, Peeled Chestnuts
Directions
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Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the chestnuts. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. Peel, halve and thinly slice the onion; place in a bowl with the juice of 2 lemon wedges and toss to combine. Set aside to marinate.
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Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.
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Once the sweet potato has roasted for about 10 minutes, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
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While the sweet potato continues to roast, add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the chestnuts and Brussels sprouts; cook, stirring occasionally, 1 to 2 minutes, or until the Brussels sprouts are bright green and softened. Add the butter, demi-glace, the juice of the remaining lemon wedges and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened slightly. Remove from heat.
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Add the lemon zest and as much of the marinated onion as you’d like to the bowl of roasted sweet potato. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.
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Divide the cooked chicken and dressed sweet potato between 2 plates. Top each with a few spoonfuls of the pan sauce. Enjoy!