Chicken Breast in Goldenberry Creole Mustard Sauce with Yam Purée and Sautéed Corn

Instructions

1. 1

   1. Season the chicken breasts with 1 teaspoon of salt, black pepper, and 1/2 teaspoon of cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the yam in a pot with enough water and a pinch of salt. Cook over medium heat for 18 to 22 minutes, until very tender. Drain and set aside.

3. 3

   3. While the yam cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden. If you want to finish the chicken in the oven, transfer it to a tray and bake at 400°F / 200°C for 8 to 10 minutes, or until cooked through. You can also finish it in the same skillet, covered, over medium heat for 6 to 8 minutes. Remove and set aside.

4. 4

   4. In the same skillet, add half of the butter. Sauté half of the scallions, half of the garlic, and the tomato for 5 minutes to make a light hogao. Add half of the goldenberries, 1 tablespoon mustard, 3/4 cup chicken broth, and the lime juice. Cook for 5 to 6 minutes, lightly pressing the goldenberries so they release their flavor.

5. 5

   5. Stir the heavy cream into the sauce, mix well, and cook 2 more minutes over medium-low heat until slightly thickened. Adjust with a pinch of salt if needed. Return the chicken to the skillet and spoon the sauce over it for 2 minutes.

6. 6

   6. For the purée, mash the hot yam with the remaining butter, 1/3 cup heavy cream, 3/4 cup chicken broth, and the remaining cumin. Mix until smooth but still rustic. Adjust salt to taste.

7. 7

   7. In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the remaining scallions and garlic and sauté for 1 minute. Add the sweet corn and cook for 3 to 4 minutes. Stir in the remaining goldenberries, halved, and cook 1 minute more. Add half of the cilantro and a pinch of salt.

8. 8

   8. Serve a layer of yam purée on each plate. Place one chicken breast on top with plenty of the goldenberry mustard sauce. Finish with the sautéed corn and the remaining fresh cilantro over the top.