Sweet potato and sweet pepper chicken

This is a classic recipe that Mom made up for me when she was helping after Rylynn was born and then after she left I just tried to recreate it and this is what I came up with. So it is not an exact recipe, but I make it all the time now and LOVE it!

Sweet Potato Puree

peel 2 medium-big sized sweet potatoes and chop into equal sized cubes. Place in a sauce pan and cover with water. Bring to a boil and then cover pan and simmer until very tender. Drain juices into a bowl reserving the liquid. Mash the potatoes and stir in about 2 Tbsps of butter, 1 tsp of cinnamon, and salt and pepper to taste. Set aside.

Chicken

Pound 3-4 pieces of chicken breast between two sheets of plastic wrap until an inch thick. Meanwhile on a plate or in a large plastic bag combine 1/2 cup flour, 1 Tbsp Lawry's seasoning salt, 1 tsp black pepper, and 1 tsp, dried basil. Place chicken pieces on plate or shake in bag until well coated. Save extra flour mixture for sauce. In a large sautee pan heat 1 Tbsp butter and 1 Tbsp olive oil over medium-high heat until bubbly but not browned. Add chicken pieces and sautee until browned and crisp(about 2 minutes on each side). Place on an oven safe plate and cover with tin foil to keep warm in a 250 degree oven.

Sweet pepper sauce:

Medium dice one onion, one yellow pepper, and one red pepper. Add to same sautee pan with 1 Tbsp olive oil. Sautee until tender. Add 1 Tbsp butter and dump in the remaining flour mixture. Stir until the butter/flour mixture makes a coating on veggies. Stir in 1/2 cup chicken broth, 1 cup reserved sweet potato juices, and 1/2 cup white wine. Stir until smooth and bring to a boil. Turn it to a low boil and reduce by about half.

To serve, spread the sweet potato puree on the bottom of a plate, place chicken on top of sweet potatoes then serve sweet pepper sauce over all. Be liberal on the sauce cause it's so good! Serve the parsnips from the last recipe along side. Enjoy!