Maple-Glazed Skillet Chicken Breasts with Sweet Potato Hash

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1 lb boneless skinless chicken breast cutlets
Salt and pepper to taste
1/2 cup white whole wheat flour
2 tablespoons olive oil
Sweet Potatoes:
1 tablespoon olive oil
2 medium sweet potatoes, peeled and diced into 1/2-in cubes
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste
Maple Glaze:
1 tablespoon olive oil
1 clove garlic, minced
3 tablespoons balsamic vinegar
1/4 cup maple syrup
Salt and pepper to taste
  1. Pat chicken dry and season with salt and pepper on both sides. Dredge chicken breasts in flour. In a large skillet over medium-high heat, heat oil until shimmery. Place chicken in pan and brown on both sides, 3-4 minutes on each side until golden-brown. Transfer chicken to a plate and set aside for a moment.
  2. Make the sweet potatoes: Heat 1 tablespoon oil in same skillet over medium-high heat until hot. Saute sweet potatoes, onion, and garlic in oil 5-8 minutes until veggies are golden and caramelized (sweet potatoes won’t be cooked through) Stir in paprika and season with salt and pepper to taste. READ MORE

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