Purple Sweet Potato Chicken Royale

Purple embodies the balance of red’s stimulation and blue’s calm. This dichotomy can cause unrest or uneasiness unless the undertone is clearly defined, at which point the purple takes on the characteristics of its undertone. With a sense of mystic and royal qualities, purple is a color often well-liked by very creative or eccentric types.

Thus, purple and purple sweet potatoes are most definitely for me. Without a doubt.

Purple signifies royalty.

I am royal. I am a princess, after all.

Treat yourself to royalty with this decadent dinner.
You deserve it.

Purple Sweet Potato Chicken Royale

 

2 large purple sweet potatoes (hard to find, but oh, so worth the search!)
4 Tbs. Kerrygold butter
3/4 lb. boneless, skinless chicken breast
1 cup organic chicken broth (homemade is best, of course)
2 tsp. vanilla salt
1/2 tsp. fresh ground pepper
3-4 Tbs. fresh basil, cut into chiffonade
2 Tbs. thick and delicious balsamic vinegar reduction

 

Preheat oven to 425 degrees. Wrap the potatoes in foil and bake for at least 1 hour, until perfectly soft. Combine each potato with 1 1/2 Tbs. Kerrygold and smash into a delicious vibrant mash of purple.
However, while the sweetie taters are baking, poach the chicken in the broth. Remove from heat and broth once thoroughly cooked. Shred with two forks and combine with the remaining butter and half the salt.

To assemble the goodness, pile one smashed tater and butter a top each plate (two total), sprinkling with any remaining salt. Divide the chicken and layer over the tater goodness, covering in cracked pepper. 

Divide the fresh basil and then drizzle everything with the balsamic reduction, being sure to lick the spoon of all the richness.

Yum.

You are royale.