Skillet Chicken with Pecan Maple-Mustard Crust, Rustic Sweet Potato Mash, and Warm Green Bean Corn Sauté

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels and season both sides with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, and 2 g (1/2 tsp) garlic powder.

2. 2

   2. In a small bowl, mix the Dijon mustard with the maple syrup. In another bowl, combine the chopped pecans with the breadcrumbs, 2 g (1/2 tsp) garlic powder, 1 g (1/2 tsp) black pepper, and 2 g (1/4 tsp) salt.

3. 3

   3. Brush the top of each chicken breast with the maple-mustard mixture. Press the pecan breadcrumb mixture on top to form a crust.

4. 4

   4. Heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter in a large oven-safe skillet over medium heat. Sear the chicken on the smooth side for 3 to 4 minutes until lightly browned. Carefully turn it so the crust faces upward.

5. 5

   5. Transfer the skillet to the oven and bake the chicken for 12 to 15 minutes at 220 °C / 425 °F, or until cooked through. Remove and let it rest for 5 minutes.

6. 6

   6. Meanwhile, place the sweet potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 14 to 16 minutes until very tender. Drain well.

7. 7

   7. Mash the sweet potatoes with the milk, 15 g (1 tbsp) butter, 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a pinch of black pepper until rustic and fluffy. Keep warm.

8. 8

   8. In another large skillet, melt 15 g (1 tbsp) butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the green beans, corn, 2 g (1/4 tsp) salt, and the remaining black pepper. Sauté for 5 to 7 minutes, until the beans are tender but still vibrant.

9. 9

   9. Stir the lemon juice and parsley into the green bean and corn sauté. Toss for 30 seconds until fragrant.

10. 10

    10. Serve each portion with one pecan-crusted chicken breast, a scoop of rustic sweet potato mash, and the warm green bean and corn sauté.