Words & Food by: Carlos Sarmiento
Carlos’ Food & Wine
IG: Carloslsarmiento
(Photo: Carlos Sarmiento)
Menu:
Pan-seared garlic-lime-oregano marinated chicken breast with honeyed butter & thyme sweet potato mash.
Wine pairing:
2019 Louis Jadot Chardonnay Bourgogne from www.LoveJadot.com & Kobrand Wine & Spirits www.kobrandwinesandspirits.com
(Photo: Carlos Sarmiento)
Menu serving for two.
Let’s get cooking!
Ingredients:
Chicken
1 large chicken breast
Sea Salt & Cracked Pepper
Juice and zest of one lime
1 garlic clove, finely chopped
1 tablespoon of fresh oregano, finely chopped
4 tablespoons of Extra Virgin Olive Oil
2 tablespoons of unsalted butter
Sweet potato mash
2-3 medium sized sweet potatoes
2 tablespoons of honey
2 tablespoons of salted butter
1 teaspoon of fresh thyme, chopped
Freshly chopped Italian parsley (for garnish topping)
Directions: Chicken:
Place the chicken breast in a mixing bowl.
Add salt and pepper to taste, minced garlic, oregano, 2 tablespoons of olive oil and the juice and zest of a lime. Mix thoroughly, making sure chicken is evenly coated with marinade.
In a frying pan, heat 2 tablespoons of olive oil. Sear chicken on each side for about 2 minutes.
Reduce heat and pour the remnants of marinade from the bowl into the pan and add two tablespoons of butter.
Turn chicken occasionally and spoon pan drippings on top of chicken until chicken is cooked (approximately 5 more minutes).
Sweet potato:
Boil 2-3 small sweet potatoes until soft.
Cool slightly and remove skin.
In a bowl, mash the sweet potatoes, mixing in 3 tablespoons of butter and 2 tablespoons of honey. Add chopped thyme and mix again.
Serve it up!
Spoon a generous amount of sweet potato mash on the center of each dish. Slice chicken breast in 1/4 inch slices and carefully arrange on top of mash.
Garnish on top and around dish with fresh parsley. Enjoy.