Chicken With Sweet Potato Gravy

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#40903

serves/makes:

ready in:
30-60 minutes

ingredients

non-stick cooking spray
4 bone-in skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon olive oil
1 cup onion, chopped
1 cup sweet potato, peeled and finely chopped
1 clove garlic, minced
1 can (14 ounce size) fat-free reduced-sodium chicken broth
1 cup sweet potato, peeled and cut into 1/4" dice
2 tablespoons brown sugar, packed
1/2 teaspoon dried thyme leaves
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon fresh parsley, chopped

directions

Preheat oven to 475 degrees F. Spray 13" x 9" x 2" baking pan with cooking spray.

Place chicken in pan; spray chicken with cooking spray. Combine salt and red pepper; sprinkle 1/2 teaspoon evenly over chicken. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center. Remove foil; bake 5 minutes longer to lightly brown chicken.

Meanwhile, prepare gravy. Heat oil in large nonstick skillet over medium heat. Add onion and chopped sweet potato; cook and stir 3 minutes or until onion starts to brown. Add garlic; cook and stir 1 minute. Add broth, diced sweet potato, sugar, thyme and remaining salt mixture; bring to a boil. Reduce heat; simmer, covered, 10 minutes or until sweet potatoes are tender.

Mash half the sweet potato mixture with fork. Stir water into cornstarch until smooth; stir into sweet potato mixture. Cook and stir 2 minutes or until gravy thickens slightly. Stir in parsley. Spoon gravy over chicken.