1) Cook the different potatoes in separate saucepans. Bring to the boil and simmer until soft. Drain and mash. Mix the two potatoes while hot and season well with salt and freshly ground black pepper and a little nutmeg.
2) Heat a large frying pan with the olive oil. Season the chicken breasts with salt and pepper.
3) Sauté the chicken breasts in the oil for about 8- 10 minutes turning once until golden.
4) Add the stock, jam, zest and orange juice. Bring to the boil, cover and simmer for 5 minutes. Remove the chicken and boil the sauce hard to reduce to a syrupy consistency.
5) Return the chicken to the frying pan and mix the sticky reduced sauce over the chicken. Leave on a low light covered until ready to serve.
To serve the stylish way: Place a generous helping of mashed potato on a plate, top with the chicken and coat with the sticky marmalade gravy.
Garnish with sprigs of fresh thyme.
|White Potato Ã¢â‚¬â€œ Peeled And Roughly Chopped||2 Kg|
|Sweet Potato Ã¢â‚¬â€œ Peeled And Roughly Chopped||4 Kg|
|Salt And Freshly Ground Black Pepper|
|Zest And Juice Of Orange||1|
|Fresh Thyme Or 1 Teaspoon Dried Thyme||2 Tbsp.|
|Chicken Stock||300 Ml|
|Olive Oil||2-3 Tbsp.|
|Skinless, Boneless Chicken Breasts||6|
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