
Preparation time: |
10 mins |
Cooking time: |
30 mins |
Serves: |
4 |
Ingredients
- 2 medium sweet potatoes, peeled and cut into 2cm pieces
- 1 tablespoon cooking oil
- 4 chicken breasts
- salt & pepper
- 8 Swiss brown mushrooms, sliced
- 2 garlic cloves, sliced
- 6 sprigs thyme
- 3 tablespoons cream
- 3 tablespoons Beerenberg Caramelized Onion
- 1 cup steamed peas
Method:
Preheat the oven to 180°C. Place the sweet potato on a baking tray, cover with foil and place in the oven for approximately 30 minutes.
Whilst the sweet potato is cooking, heat a large frypan on medium heat and add the oil, chicken breasts and a good pinch of salt and pepper. Cook for 3 minutes on either side or until golden brown. Transfer the chicken onto a baking tray, and into the oven for 15 -18 minutes, or until cooked through.
In the frypan that the chicken was cooked, add the mushrooms, garlic and thyme sprigs. Place on a medium heat and cook for 5 minutes. Turn the heat to low and add the cream, Beerenberg Caramelised Onion and a pinch of salt and pepper. Cook for 5 minutes before discarding the thyme sprigs and removing from the heat. Once the sweet potato is soft, transfer the pieces into a bowl, and mash with a fork until smooth.
To serve, divide the sweet potato mash between four plates, top with the chicken breast, peas, and mushroom and onion sauce.