Jack Daniels Chicken & Yams

  • Yield: 6 servings


-- Thank you.
-- Kathy Lonsinger
-- Ponca City
6-- boneless skinless chicken breast halves
2tablespoons Butter, divided
2tablespoons Olive oil
1teaspoon kosher salt, divided
1teaspoon Cajun seasoning, divided
1/2teaspoon cracked pepper
1/2teaspoon lime zest
2large Portabella mushroom sliced
2large bell peppers cut in strips
2-- red onions cut in strips
2large sweet potatoes
1teaspoon cumin
2teaspoons brown sugar
-- juice of 1 lime
1/2cup Jack Daniels
2teaspoons cornstarch
1cup chicken broth
6slices pepper Jack cheese


Between two sheets of plastic wrap, place chicken and gently pound to uniform thickness, about 1/2 inch. In a large skillet over medium high heat, melt 1 TBLS each of the butter and the olive oil. Sprinkle chicken with 1/2 tsp of the salt, 1/2 of the cajun seasoning and the cracked pepper. Place the chicken seasoned side down in the pan.
Sear one side (nice golden brown) then turn the chicken and add the lime zest, mushrooms, peppers and onions and continue cooking on medium heat for about 10 more minutes or until onions begin to caramelize.

In a separate skillet melt the remaining butter and oil over medium-high heat. Season the sweet potatoes with the remaining salt, remaining cajun seasoning, cumin, and brown sugar. Fry the seasoned sweet potatoes in skillet, turning once, cooking until potatoes have softened in the middle but are nice and golden (crisp)on the outside. Drain potatoes on paper towels and keep them warm until plating.
When chicken is almost done, remove the vegetables to a warming plate. Add the lime juice to the pan. Pour the Jack Daniels over bottom of pan to deglaze and stir scraping brown bits from pan.
In a small bowl whisk the broth and the cornstarch together and add it to the chicken stirring to form the sauce. Cook sauce a few minutes until thickened. Turn off the heat. Lay once slice of pepper Jack cheese over each chicken breast to melt cheese.

Divide the sweet potatoes equally on each plate and place one chicken breast with the melted cheese over the potatoes followed by equal amounts of mushroom, peppers and onions. Drizzle some of the sauce over each dish and serve with a slice of lime to garnish.

Serves 6