This is just an outstanding recipe I found on oprah.com, that I fell for, hard (made a few of my own healthier alterations). Its got all the necessary elements of serious food life: chicken, sweet potato ‘fries’, bacon & a light cream sauce… an epic delicious taste combination. Plus it’s gluten free and low carb.
- 1.3 lbs chicken breasts, sliced lengthwise
- 1 tsp dried sage
- 1 tsp garlic powder
- salt and ground pepper
- 2 medium sweet potatoes
- 1 medium onion, sliced
- olive oil
- 1 cup low sodium chicken broth
- 5 slices turkey bacon
- 1 tbs butter
- 1 tbs tapioca starch
- 1 cup low fat milk
- 1/2 cup shredded Gruyere cheese
Peel your sweet potatoes. Slice into skinny and short french fries.
In a small bowl combine the dried sage, garlic powder, salt and pepper to taste. Season the chicken cutlets with the mixture. Lightly drizzle your grill pan with oil. Cook the chicken for about 4-5 minutes per side, on medium heat, or until juices run clear. Lay the chicken on the bottom of your casserole dish. Pour the chicken broth into the dish.
In a deep skillet, cook the bacon until crisp. Remove bacon from pan and chop. Set aside.
In the same pan, heat 2 tbs oil. Cook the sweet potatoes and onion, season with salt and pepper, until just fork tender; about 8 minutes. When done, transfer them to top the chicken in the casserole dish. Add the bacon pieces too.
In the same pan, melt the butter until hot. Add the flour and stir until it thickens, about 1-2 minutes. Gradually whisk in the milk and stir constantly for about 3 minutes until it thickens to coat the back of a spoon. Pour this sauce on top of everything in the casserole dish. Top with your shredded Gruyere cheese, cover the baking dish with tin foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes.
- If you don’t have tapioca starch/flour, just use regular all purpose flour (but will no longer be gluten free).
- Any shredded cheese will do.