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Chicken with Sweet Potato    HT   MC   55mins


Serves 4    Hot  Poultry  Vegetables Main Course   Dairy Free  Eggless


4 Boneless Chicken Breasts, skinned
Salt and Black Pepper
2 tbsp Olive Oil
1 Onion, chopped
400g/14oz Sweet Potato, peeled and cubed
200g/7oz Mushrooms, roughly chopped
2 teasp Dried Sage
2 tbsp Plain Flour
480ml/16fl.oz. Chicken Stock
60ml/2fl.oz. Cider Vinegar
2 teasp Mustard (Check ingredients label)



1. Season the chicken with salt and pepper. Heat the oil in a large saucepan, add the chicken and brown on both sides. Remove chicken from pan.

2. Reheat the oil in the pan, add the onion, sweet potato, mushrooms and sage and cook, stirring for about 5 minutes adding a little water if necessary to prevent the mixture from sticking.

3. Sprinkle flour over vegetables and cook, stirring, for 1 minute then add the stock, vinegar and mustard, mix well and bring to the boil.

4. Return the chicken to the pan, mix well then cover and simmer for 20-25 minutes or until chicken and sweet potatoes are cooked through.




More Chicken Recipes  |   General Prep & Cooking Times   |  More Sweet Potato Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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