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SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Poached Chicken Breast with Sweet Potato and Charred Broccoli
2 medium sized
Sweet potatoes, peeled, medium diced
2
3 sprigs
Fresh thyme
1
Lemon peel
2 tablespoons
White wine
1 tablespoon
Rice wine vinegar
1 tablespoon
Wildflower honey
2 cups
Blanched broccoli florets
1
Lemon wedge
- In a medium size pot of boiling water, add the sweet potatoes and cook until fork tender, for about 6-8 minutes. Once potatoes are cooked through, remove using a slotted spoon, and place into a heat proof bowl. Save the potato water for poaching the chicken.
- Add a few sprigs of fresh thyme to the water, lemon peel, and white wine. Bring up to a boil and then add the chicken breast to the poaching liquid. Reduce to a simmer and poach for 10-15 minutes.
- While the chicken is poaching, mash the sweet potatoes with the back of a spoon or whatever tool you have that is best. After mashing, add salt and pepper to taste. Add flavor to the sweet potatoes with rice wine vinegar and wildflower honey.
- Once the chicken has reached an internal temperature of 165 F remove from the poaching liquid. Rest on a cutting board.
- While the chicken is resting heat a medium sized cast iron pan to medium high heat, add canola oil to cover the bottom, and then add broccoli to saute. Season with salt and pepper and then cook for a few minutes. Right before removing the broccoli from the pan, squeeze lemon over the broccoli.
- Slice the chicken breast into five over six pieces, serve over the sweet potato mash with the sauteed broccoli.
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Poached Chicken Breast with Sweet Potato and Charred Broccoli
Prep
Cook
00:00 Total Time
Ingredients
Directions
Poached Chicken Breast with Sweet Potato and Charred Broccoli
2 medium sized
Sweet potatoes, peeled, medium diced
2
3 sprigs
Fresh thyme
1
Lemon peel
2 tablespoons
White wine
1 tablespoon
Rice wine vinegar
1 tablespoon
Wildflower honey
2 cups
Blanched broccoli florets
1
Lemon wedge
- In a medium size pot of boiling water, add the sweet potatoes and cook until fork tender, for about 6-8 minutes. Once potatoes are cooked through, remove using a slotted spoon, and place into a heat proof bowl. Save the potato water for poaching the chicken.
- Add a few sprigs of fresh thyme to the water, lemon peel, and white wine. Bring up to a boil and then add the chicken breast to the poaching liquid. Reduce to a simmer and poach for 10-15 minutes.
- While the chicken is poaching, mash the sweet potatoes with the back of a spoon or whatever tool you have that is best. After mashing, add salt and pepper to taste. Add flavor to the sweet potatoes with rice wine vinegar and wildflower honey.
- Once the chicken has reached an internal temperature of 165 F remove from the poaching liquid. Rest on a cutting board.
- While the chicken is resting heat a medium sized cast iron pan to medium high heat, add canola oil to cover the bottom, and then add broccoli to saute. Season with salt and pepper and then cook for a few minutes. Right before removing the broccoli from the pan, squeeze lemon over the broccoli.
- Slice the chicken breast into five over six pieces, serve over the sweet potato mash with the sauteed broccoli.
