Butter-Basted Chicken with Candied Bacon Brussels Sprouts and Mashed Sweet Potatoes

This decadent dish takes humble chicken cutlets to new heights with a luscious butter-basting technique and a silky pan sauce. The sides are just as impressive: Brussels sprouts and bacon are caramelized with brown sugar in the oven, while sweet potatoes are mashed to creamy perfection.

The finishing touch is a rich sauce made from garlic herb butter, chicken demi-glace and a touch of sour cream, all brought together in the same pan. It’s a complete, restaurant-quality meal that’s surprisingly achievable at home.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut bacon into 1/2-inch pieces. Trim and halve Brussels sprouts. Peel and dice sweet potatoes into 1-inch cubes. Mince shallot. Thinly slice scallions.
3. Toss Brussels sprouts and bacon on prepared baking sheet with brown sugar, salt and pepper. Spread in a single layer. Roast until bacon is crispy and sprouts are caramelized, about 20-25 minutes.
4. Meanwhile, place sweet potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Add 2 tablespoons sour cream and mash until smooth. Season with salt and pepper. Keep warm.
5. Pat chicken cutlets dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat. Add a drizzle of oil, then cook chicken until golden, about 3-4 minutes per side. Remove chicken from skillet and set aside.
6. Reduce heat to medium. Add garlic herb butter and minced shallot to the skillet. Cook, stirring, for 1 minute. Add chicken demi-glace and 1/4 cup water. Simmer, scraping up browned bits, until slightly thickened, about 2 minutes. Stir in remaining 4 tablespoons sour cream and chili flakes. Return chicken to skillet, turning to coat in sauce. Cook until chicken is heated through and sauce is glossy.
7. Serve chicken with mashed sweet potatoes and candied bacon Brussels sprouts. Spoon pan sauce over chicken and garnish with sliced scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness for quick, even cooking. Adjust cooking time as needed.

What can I substitute for chicken demi-glace?

You can use 1/2 cup of reduced chicken stock mixed with 1 teaspoon of soy sauce or Worcestershire sauce as a substitute.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a plant-based sour cream. The demi-glace is typically dairy-free, but check the label.