Chef Michael Langdon
Pan Seared Chicken Breast, Sweet Potato Puree,
Smokey Bacon Braised Brussels Sprouts

Chicken Breast, Skin On -1 each
Salt and Pepper- To Taste
Marsala Wine- Cup
Sweet Potato -1 each, peeled and large dicedUnsalted Butter- 1 Tablespoon
Heavy Cream- 4 Ounces
Salt and Pepper- To Taste
Brussels Sprouts (Fresh)- 1 Cup, Quartered
Bacon - 4 Strips, Sliced ThinlyGarlic-1/2 Tablespoon, Minced
White Onion- Cup, Small Diced
Maple Syrup - 1 Tablespoon
Fresh Thyme -1 Teaspoon, Chopped
Chicken Broth- 2 Cups
Salt and Black Pepper- To Taste

SWEET POTATO PUREE: Peel and dice sweet potato, place in pot of water and begin to simmer. When fork tender, drain well, and with hand held mixer, begin to whip, adding butter and heavy cream, as you would for basic mashed potatoes. Season to taste with salt and pepper.

BACON BRAISED BRUSSELS SPROUTS: Apply medium-high heat to your saute pan. Add 1 tablespoon of oil to pan, add sliced bacon. Render bacon until crispy, then add onion and garlic. Begin to caramelize. Add quartered brussels sprouts and lightly sweat for 5 minutes. Add maple syrup and cook 5 more minutes. Add chicken broth and fresh thyme and cook on medium heat until there is no liquid left, season with salt and pepper to taste.

PAN-SEARED CHICKEN BREAST: Lightly season both sides of the chicken. Add oil to a medium high saute pan and carefully place chicken in away from you, as not to splash yourself with hot oil. Place it in the pan SKIN SIDE UP. When it has become golden on the bottom, flip chicken to skin side and place in a 350 degree oven for 12-15 minutes. Pull the chicken out, take out of pan to rest, deglaze with marsala for a pan sauce.

Hand-held mixer, with beater attachments
2-10 inch saute pans
Cutting Board
Small sauce pot for sweet potatoes