A fancy meal with fancy ingredients (Prosciutto Wrapped Chicken with Bourbon Sweet Potato Mash)

I am sure some of us are sweet potatoed out after Thanksgiving.  Well I hope not, because I have a yummy comforting dish for you today you just have to make!  I have recently become a sage convert.  I never really cooked with it before, but when I made this fancy pasta a few months ago with tons of sage.  It is such a comforting flavor and I need to use it more often!

What I have for you today are some super easy bourbon mashed potatoes with a delectable chicken and pan sauce.  The potatoes are from the New York Times  which I plan on gifting to myself again this year.  The chicken is loosely based on a recipe from Damn Delicious, but I changed it up as I am wont to do.

This is an elegant meal that really has so many good flavors.  You maybe could even get some adventurous kids to eat it!  The sage and the sweet potatoes go so well together and the salty prosciutto really brings out the bourbon flavor in the mashed potatoes.  Make this, you will not be disappointed!  Full recipe to follow the montage.

Prosciutto wrapped chicken with bourbon sweet potato mash
Just look at that lovely meal!

Prosciutto wrapped chicken with bourbon sweet potato mash
The cast for the chicken.  

Prosciutto wrapped chicken with bourbon sweet potato mash
I love smearing things with mustard.  One of my favorite new tricks!

Prosciutto wrapped chicken with bourbon sweet potato mash
A blurry shot of that beautiful chicken! 

Prosciutto wrapped chicken with bourbon sweet potato mash
Some of the easiest mashes are made in a blender!

Prosciutto wrapped chicken with bourbon sweet potato mash
Just look how fluffy!

Prosciutto wrapped chicken with bourbon sweet potato mash
Pin the finished product, you will not regret it!

Proscuitto Wrapped Chicken with Butter Sage Sauce (Adapted from Gimme Some Oven)

4 boneless skinless chicken breasts
1/4 cup dijon or regular mustard
Kosher salt and freshly-cracked black pepper
8–12 slices prosciutto
4 tablespoons butter
1 small shallot, minced
3 cloves of garlic, pressed or minced
1 tablespoon finely-chopped fresh sage
pinch of crushed red pepper flakes
1/4 cup dry white wine
fresh lemon wedges

Heat oven to 375°F.
Smear mustard on the chicken breasts and then season with salt and pepper. Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
Heat a skillet over medium heat.  Add a tablespoon of the butter and let melt.  Add the chicken and cook on each side for 3 minutes.  Place on a baking sheet and put in the oven for 10 minutes, or until the chicken is cooked through and no longer pink, it should be between 160-170°F.
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes. Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy. Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts. Then serve immediately with fresh lemon wedges for squeezing over the chicken.

Bourbon Mashed Sweet Potatoes (adapted from the New York Times)

½ pounds sweet potatoes, pricked with a fork (2-3 sweet potatoes depending on size)
6 tablespoons unsalted butter
1 tablespoon dark brown sugar
1 ½ tablespoons bourbon 
¾ teaspoon grated lemon zest
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly grated nutmeg
¼ teaspoon black pepper

Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon , lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Happy Cooking!


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