Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken breast cutlets
  • Salt and pepper to taste
  • 1/2 cup white whole wheat flour
  • 2 tablespoons olive oil
  • 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:
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 3 tablespoons balsamic vinegar
  • 1/4 cup maple syrup
  • Salt and pepper to taste

Instruction

  • 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.
  • 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.
  • Arrange chicken breasts around the sweet potatoes in skillet. Bake at 400F 20-25 minutes or until chicken registers 165F and sweet potatoes are tender.
  • While chicken bakes, make the sauce: In a small skillet over medium-high heat, heat olive oil then saute garlic in oil until just fragrant. Stir in vinegar, syrup, and season with salt and pepper to taste. Bring sauce to a boil, then reduce heat to medium and let simmer until reduced and thickened, about 10 minutes.
  • Once chicken is done, drizzle with maple sauce. Enjoy!