Recipe

Chicken On A Bed Of Sauteed Leeks And Sweet Potatoes Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 4 months ago An all-in-one main course with the chicken baked on top of the vegetables. Filling and satisfying. Prep:20m Cook:20m Servings:4	Chefelaine
	comfortingeasy quick economical

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Ingredients

2 tbsp olive oil

2 tsp chopped fresh thyme

2 tbsp Dijon mustard

2 tsp grated lemon rind

2 tsp paprika

4 boneless, skinless chicken breasts

Salt and freshly ground pepper

2 sweet potatoes, cut into 1-inch cubes

2 leeks, white and light green part only, sliced

1 cup chicken stock

2 tbsp balsamic vinegar

Directions

Preheat oven to 400°F

Combine 1 tbsp olive oil, thyme, mustard, lemon rind and paprika.

Reserve 1 tbsp of mixture, and brush the rest over chicken breasts.

Season with salt and pepper.

Heat remaining 1 tbsp oil in a large ovenproof skillet over medium heat.

Add chicken breasts and cook 2 minutes per side or until browned.

Remove from skillet and toss in sweet potatoes.

Saute for 1 minute, add leeks and saute for 2 minutes.

Add stock, reserved mustard mixture and balsamic vinegar and bring to boil.

Reduce heat, return chicken breasts and place over vegetables.

Cover skillet.

Place in oven and bake for 15 to 20 minutes or until chicken juices run clear. Slice chicken breasts and serve over vegetables. Drizzle over with remainig pan liquid.

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