Chicken Breasts With Sweet Potato Mash, Sauteed Kale And A Red Wine Feta Sauce Reduction
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
110 g
Bacon (diced)2 cloves
Garlic (minced)1 small
White Onion (finely diced)4 cups
Kale (julienned or chopped)1 cup
Grapeseed Oil1 cup
Red Wine2 cups
Glace (prepared demi-)Directions:
1
For the sweet potato mash: Put the sweet potatoes in a saucepan with enough water to cover
2
Bring to a boil over medium-high heat and simmer until tender, about 15 minutes
3
Drain and mash with a masher or fork
4
Mix in the butter and season with salt and pepper
5
Keep warm until serving
6
For the sauteed kale: Heat a saute pan to medium heat
7
Add the bacon to the pan and cook until the fat is rendered and the bacon is almost crisp
8
Add the garlic and onions and sweat until the vegetables are transparent
9
Add the kale and saute until wilted, about 3 minutes
10
Season with salt and pepper
11
Reserve For the chicken breasts: Heat a large saute pan to medium heat
12
Sprinkle the chicken breasts with salt and pepper
13
Add the grapeseed oil to the pan, followed by the chicken
14
Cook until the breasts are cooked through, about 4 minutes on each side
15
Transfer to a plate to rest and top with the butter, letting it melt over the chicken
16
Reserve
17
For the red wine feta sauce: Put the wine in a small saucepan and cook until reduced by almost half
18
Add the demi-glace and reduce until the sauce coats the back of a spoon
19
Remove from the heat and whisk in the melted butter from the chicken plate
20
Fold in the feta and season with salt and pepper
21
To serve: Spoon some sweet potato mash in the center of each plate, making a well in the middle
22
Spoon some kale in the well of the sweet potato mash
23
Top with a chicken breast and spoon on some of the red wine feta sauce
24
Enjoy!