Seared Chicken & Roasted Sweet Potato Rounds

with Chestnut & Brussels Sprout Pan Sauce

30 MIN

2 Servings

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From the Test Kitchen

Roasted chestnuts are one of the many reasons to love autumn cooking. In this recipe, we’re harnessing their subtly sweet, earthy flavor and pairing them with tender Brussels sprout leaves to make a fragrant sauce for pan-seared chicken. (By peeling the Brussels sprouts down to their pale cores, we’re treating them just like a leafy green—a process that also allows them to cook faster.) On the side, we’re serving roasted sweet potato dressed with lemon-marinated onion, for a tart twist that perfectly cuts the richness of the pan sauce.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
8 oz Sweet Potato
5 oz Brussels Sprouts
1 Lemon
1 Red Onion
3 Tbsps Chicken Demi-Glace
2 Tbsps Butter
2 Tbsps All-Purpose Flour
2 Tbsps Roasted, Peeled Chestnuts

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

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.

2 Roast the sweet potatoes:

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.

3 Coat & cook the chicken:

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.

4 Make the pan sauce:

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.

5 Dress the sweet potato:

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.