Corn-fed chicken breast with sweet potato purée

Corn-fed chicken breast with sweet potato purée

Based on 6 ratings
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"France meets South America—a perfect fusion of two delicious cuisines."
Easy 👌
60 min
10 min
0 min


corn-fed chicken breasts
90 g
unsalted butter
150 g
snow peas
2 tbsp
olive oil
½ tbsp
white balsamic vinegar
1 cloves
1 tbsp
clarified butter
ice cubes


peeler, 2 knives, 2 cutting boards, pot (large, with lid), 2 pots, 2 cooking spoons, potato ricer, bowl, pot (large), whisk, oven, paper towels, frying pan, spatula, aluminum foil

Nutrition per serving

Fat88 g
Protein66 g
Carb70 g
  • Step 1/8

    • 350 g sweet potatoes
    • 75 g potatoes
    • salt
    • peeler
    • knife
    • cutting board
    • pot (large, with lid)

    Peel and dice potatoes and sweet potatoes. Add to a large pot of boiling, salted water and cook for approx. 15 – 20 min., or until completely tender.

  • Step 2/8

    • 100 ml heavy cream
    • 75 g unsalted butter
    • salt
    • pepper
    • nutmeg
    • pot
    • cooking spoon

    Meanwhile, heat cream and butter in another pot and season with salt, pepper, and nutmeg. Stir to combine.

  • Step 3/8

    • potato ricer

    Press cooked potatoes through a potato ricer and transfer back to the pot. Gradually add cream-butter mixture and combine. Cover with lid to keep warm.

  • Step 4/8

    • 150 g peas (frozen)
    • 150 g snow peas
    • salt
    • ice cubes
    • pot
    • bowl

    In another pot, heat some salted water. Add frozen peas and cook for approx. 3 min., then transfer to an ice bath. Bring salted water to a boil once more and cook snow peas for 2 min., then transfer to the ice bath.

  • Step 5/8

    • 2 tbsp olive oil
    • ½ tbsp white balsamic vinegar
    • ¾ tsp maple syrup
    • salt
    • pepper
    • pot (large)
    • whisk
    • cooking spoon

    In a large bowl, whisk together olive oil, white balsamic vinegar, maple syrup, salt, and pepper. Add peas and snow peas, combine with the vinaigrette, and set aside.

  • Step 6/8

    • 2 corn-fed chicken breasts
    • salt
    • pepper
    • oven
    • paper towels

    Preheat oven to 160°C/320°F. Pat chicken breasts dry. Season generously with salt and pepper.

  • Step 7/8

    • 1 cloves garlic
    • 1 tbsp clarified butter
    • cutting board
    • knife
    • frying pan
    • spatula

    Peel and slice garlic. Heat clarified butter in a frying pan together with thyme and garlic. Add chicken breast to the pan, skin-side down, and sear for approx. 5 min., or until skin is crispy and golden brown. Flip and sear for approx. 2 – 3 min. more. Transfer frying pan to the oven and roast chicken for approx. 10 – 15 min., or until cooked through.

  • Step 8/8

    • 5 g parsley
    • g thyme
    • 50 ml chicken stock
    • 15 g unsalted butter
    • aluminum foil

    Chop parsley. Transfer chicken breast, thyme, and garlic to aluminum foil and allow to rest. Deglaze roast juice with chicken stock. Stir in chopped parsley and butter. Serve chicken breast with sweet potato purée and pea salad, and drizzle with sauce. Enjoy!

  • Enjoy your meal!

    Corn-fed chicken breast with sweet potato purée

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