© Justin Chapple
Active Time
30 MIN
Total Time
45 MIN
Yield
Serves : 4

New York chef George Mendes of Aldea and Lupulo marinates chicken cutlets in olive oil, smoky paprika and white wine, then quickly pan-fries them so they’re perfectly tender and juicy. Slideshow: More Chicken Breast Recipes

How to Make It

Step 1    

In a large resealable plastic bag, combine 1/2 cup of the olive oil with 1/4 cup of the wine. Add the onion, garlic, parsley, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Put the chicken in the bag with the marinade and refrigerate for 2 to 3 hours.


Step 2    

Preheat the oven to 350°. On a large rimmed baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and the rosemary, thyme and bay leaf; season with salt and pepper. Arrange in a single layer. Roast for about 30 minutes, until the potatoes are tender and golden. Discard the herb sprigs and bay leaf.


Step 3    

Meanwhile, remove the chicken from the marinade. Strain the marinade over a sieve into a bowl; discard the solids. In a large skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Cook the chicken in 2 batches, turning once, until golden and just cooked through, about 
3 minutes per side. Transfer to plates, tent with foil and keep warm. 


Step 4    

Add the remaining 1/4 cup of wine to the skillet and boil over moderately high heat until reduced by half, about 2 minutes. Add the reserved marinade, bring to a boil 
and cook until reduced by half, 2 minutes. Transfer the sweet potatoes to the plates with the chicken. Spoon the sauce over the chicken and serve.


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