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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