For you today we have a wonderfully simple dish and a twist on an old classic. We will be cooking seared chicken breast with candied carrots, sweet potato mash, and finish everything off with a savory pan sauce for our chicken. We take your families classic mashed potatoes and put an amazing spin on this classic side dish.

Ingredients:

• 4 6oz skin-less chicken breasts
• 4 medium carrots oblique cut
• 1 1/4 cup butter
• 5 cups chicken stock
• 1/4 cup sugar
• 2 lbs sweet potatoes
• 1/2 cup heavy cream
• 1/2 cup white wine

Directions:

Sweet Potato Mash:

1. Start first with the sweet potatoes they will take the longest to cook. Wash and peel the sweet potatoes then place them in a pot
2. Cover with water and bring to a boil, boil till tender about 15-20 minutes.
3. In another pot place heavy cream and ½-cup of butter and heat up on low heat.
4. When the potatoes are tender enough to mash, drain and return to the same pot.
5. Place potatoes over low heat to cook out any remaining moisture, add cream and butter mixture, season with salt and pepper. Take off heat and hold somewhere warm.

Candied Carrots:

1. Wash and peel the carrots, to cut them in an oblique shape hold them on the cutting board and make your first cut at an angle, turn the carrot one half turn and cut again at an angle. Repeat this down the carrot trying to make the same size cuts to make for even cooking.
2. In a medium size saucepan, melt 1/2-cup butter, add carrots, and add the sugar to coat evenly. Cover carrots with chicken stock and bring to simmer, cook carrots for about 10-15 minutes.
3. When finished drain juice and hold carrots in a warm place.

Seared Chicken Breast and Pan Sauce:

1. For the chicken take a large sauté pan and get very hot, cover bottom of pan with oil and add seasoned chicken breast.
2. Sear on one side for 3 to 5 minutes depending on the size of the chicken used.
3. Turn chicken over and cook on other side for another 3 to 5 minutes. There should be a nice caramelized color on both sides of the chicken.
4. When the chicken is ready remove from pan. Pour out any extra grease left in the pan but save the pan for the sauce.
5. Return the pan to the heat and add white wine and reduce the wine till almost dry.
6. Add 1/4-cup butter and a little chicken stock.
7. Reduce to desired consistency, season with salt and pepper and serve over chicken.

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Welcome to our very first episode of Food Done Right! We have a really great dish for you today that will definitely impress any guests you make it for. See below for full recipe and cooking details.

Ingredients:

4 each 6oz duck breasts
2 bunches broccolini
2 baskets fresh strawberries
1-cup orange juice
1/4-cup sugar
1-cup medium grain bulgur
1/2-cup raisins
1 small onion diced
3-5 cups chicken stock

Directions:

Start with the bulgur since it will take the longest to cook. Get a sauté pan hot and add your diced onions, let the onion cook till translucent. Add the bulgur and mix together with the onions. Let cook for about one minute stirring constantly then add three cups of chicken stock, bring up to a boil and reduce to a simmer. You may need to add more chicken stock if the bulgur gets to dry, let cook for about 25-30 minutes or until tender. When the bulgur is done add the raisins and mix in well check for seasoning and add salt and pepper as needed.

Next you will want to start the strawberry sauce, remove the stems from the strawberries and coarsely chop them. Place the strawberries in a pot and cover them with the orange juice, add the sugar and place on a medium heat. Stir occasionally making sure not to burn the strawberries. Reduce the sauce down till it becomes thick, about 10-15 minutes. Add more orange juice and sugar if needed for a sweeter more juicy sauce. Once finished remove from heat and place somewhere warm.

For the duck breast you will want to trim away any extra fat that is hanging off the sides. Score the top of the fat with a knife to help render out the leftover fat to make the skin crispy. Start with a medium sauté pan on medium heat, season your duck well with salt and pepper and place skin side down in the sauté pan. For this you will not need any oil in the pan the fat on the duck will render away into oil in the pan. The longer you cook the duck skin side down the crispier the skin will get and the more fat will render out. Cook skin side down on medium heat for about two minutes turn the duck over and cook for another 1-2 minutes. Pull duck out of the pan and let rest.

Now we can move on to the broccolini. Bring a medium sized pot of salted water up to a boil. Add the broccolini cook till desired doneness, about 1-2 minutes. Remove from the water and serve immediately with duck, bulgur and sauce.

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