Bacon and Rosemary Chicken
Dinner | Servings: 2-4
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
- 2 to 4 boneless chicken breasts
- 5 slices bacon, chopped
- 1/4 cup flour
- 1 tbsp. fresh rosemary
- 1/8 tsp. red pepper flakes
- 1 tbsp. butter
- 1 cup chicken broth
- 4 garlic cloves, crushed (I just use my garlic press)
- 2 tbsp. lemon juice
- Fry bacon over medium heat until crisp. Drain on paper towels, set aside. Spoon out excess bacon fat, but leave about 2 tbsp. in the pan.
- Place flour in a shallow dish and dredge chicken though it, shake to remove excess.
- Add butter to the reserved fat in the pan and heat over high temperature, swirling to melt the butter. When the foam subsides, reduce heat to medium-high and add the chicken. Cook 3-4 minutes per side, until browned. Transfer the chicken to a plate and cover lightly with foil.
- Reduce heat to medium and add the garlic, rosemary and pepper flakes. Cook for half a minute or so. Try not to let the garlic brown. Add broth and lemon juice and simmer until slightly thick, about 4 minutes.
- Return chicken and bacon to the pan, simmer, turning chicken at least once until the chicken is cooked through and the sauce is thick and glossy about 3-5 minutes.
Maple Mashed Sweet Potatoes
Side Dish | Servings: 4-6
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
- 2 to 3 lbs. sweet potatoes
- 4 tbsp. maple syrup, divided
- 1/2 cup brown sugar*
- 3 tbsp. unsalted butter
- 3 tbsp. heavy cream or half and half
- 1/4 tsp. salt
- 1/4 tsp. maple extract**
*These potatoes are pretty sweet because that’s how I like them, but if you don’t have big sweet tooth you may want to start with 1/4 cup of brown sugar. At the end, taste the potatoes and stir in a more sugar if necessary.
**This is optional, but the maple extract really pumps up the maple flavor. Vanilla or orange extract also work well.
- Peel and cut up sweet potatoes in large chunks. Place in pot and fill with enough water to cover the potatoes. Add 2 tbsp. maple syrup and stir. Heat to boiling and cook for 20-30 minutes or until tender.
- While the potatoes are boiling, melt the butter, brown sugar, remaining 2 tbsp. maple syrup, cream and salt in a small saucepan over medium heat. Bring to boil and cook for about 5 minutes, stirring regularly, until it thickens a little. Set aside.
- Once the potatoes are tender, drain all the liquid and return them to the pot. Mash with a potato masher.
- Slowly pour in the sugar mixture, a little at a time and stir/mash after each addition. You may not need to use all of the sugar mixture, add enough until it gets to a consistency that you like. Stir in maple extract.
Store leftovers in a sealed container in the fridge for up to a week. Warm up over medium-low heat or in the microwave.