Hello all– I’m up in San Francisco, spending some stormy days with the new grand-girl Lois, while her mom is off to work. It’s been quiet and cozy in the house. Today we baked a birthday cake (actually Lois mostly just looked on from her little chair!). So this has nothing to do with maple chicken– just wanted you to know how much fun I’m having!!
The Maple Chicken with Sweet Potatoes came out of the kitchen last week– made it for a friend who is having shoulder surgery next week, after a bad fall. Praying she comes through this all strong and back on the run. Love her so.
The coating is sweet and peppery, makes the chicken bright and tasty– with those smoshey sweet potatoes, a good winter evening meal.
MAPLE CHICKEN WITH SWEET POTATOES
2 large-ish sweet potatoes
1/4 cup whole milk
1/2 tsp. salt
1/2 tsp. vanilla
2 boneless, skinless chicken breasts
2 tab. butter
2 tab. olive oil
2 to 3 tab. steak seasoning (such as Montreal)
1/4 cup maple syrup
2 green onions, sliced to small bits
Pierce the skin of the sweet potatoes and set them on a baking dish lined with foil (for easier clean up). Put them in a 350 degree oven fro 50 to 60 minutes, until the sweet potatoes feel tender when poked with a fork.
Let them cool for a bit, then peel off the skin. Put the sweet potato flesh in to a mixing bowl along the the milk, salt and vanilla. Beat it all with an electric mixer until it’s smooth and fluffy. (You can reheat these easily in the microwave when the chicken’s done).
Slice the chicken breasts horizontally to cut each of them into two thinner cutlets. Coat the chicken with a sprinkling of the the steak seasoning. Heat the butter and oil in a large skillet. Cook the chicken cutlets 3 to 4 minutes on each side on medium high heat– unitl they are nicely browned and cooked through.
Take the chicken from the pan and add the maple syrup to the chicken drippings. Let it all simmer on low for 2 minutes to thicken the sauce. Return the chicken to the pan to coat the pieces in sauce.
On a platter heap the sweet potatoes next to the chicken cutlets. Scrape the extra sauce from the pan onto the chicken and then sprinkle the green onion slices over the chicken. Enjoy!