A showpiece, this incredibly easy and elegant entrée pairs chicken glazed with a peppery raspberry mixture and steamed sweet potatoes seasoned with sugar and cinnamon.
Recipe information
Yield
Serves 4; 3 ounces chicken and 3/4 cup sweet potatoes per serving
Ingredients
Glaze
Preparation
Step 1
In a small bowl, whisk together the glaze ingredients. Set aside.
Step 2
Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Put the chicken in the skillet and reduce the heat to medium. Cook for 4 minutes. Turn the chicken over. Top each piece with 1 tablespoon glaze, reserving the remaining glaze. Cook for 2 to 4 minutes, or until the chicken is no longer pink in the center. Transfer to a large plate.
Step 3
Meanwhile, in a large saucepan, steam the potato slices for 10 to 12 minutes, or until tender. Drain well. Arrange on a serving plate, leaving space for the chicken in the center. Cover to keep warm.
Step 4
Add the remaining glaze to the skillet. Bring to a boil over high heat. Boil for 2 minutes, or until the mixture begins to thicken slightly, scraping the skillet frequently.
Step 5
Return the chicken to the skillet and cook for about 2 minutes, or until richly glazed and beginning to darken intensely, turning constantly. Transfer the chicken to the center of the plate with the potatoes.
Step 6
In another small bowl, stir together the sugar and cinnamon. Sprinkle over the potatoes.
Nutrition Information
Step 7
(Per serving)
Step 8
Calories: 303
Step 9
Total fat: 1.5g
Step 10
Saturated: 0.5g
Step 11
Trans: 0.0g
Step 12
Polyunsaturated: 0.5g
Step 13
Monounsaturated: 0.5g
Step 14
Cholesterol: 66mg
Step 15
Sodium: 281mg
Step 16
Carbohydrates: 42g
Step 17
Fiber: 4g
Step 18
Sugars: 24g
Step 19
Protein: 28g
Step 20
Calcium: 32mg
Step 21
Potassium: 683mg
Dietary Exchanges
Step 22
1 1/2 starch
Step 23
1 1/2 other carbohydrate
Step 24
3 very lean meat
