I have no idea how I stumbled across this on The Pearl Onion ~ I must have been doing a search for chicken recipes. And I am so glad I did; this is one of the most versatile sauces I have ever made!

I made a few changes to get the flavour I wanted last night, the sauce lends itself well to endless variations. I could picture this as a vegetarian gravy, a sauce for pork and so on. Here is my take on it.

Chicken

* Veg oil or clarified butter
* 2 boneless chicken breasts, skin on, wong joint on (supreme)
* Coarse salt and pepper

1. Heat oven to 400 degrees.
2. Place an oven safe fry pan over medium high heat and lightly coat the bottom with olive oil. Add chicken breasts to the pan, skin side down, and cook for 5-6 minutes until skin is lightly browned.
3. Flip chicken breasts over and move pan to oven. Cook chicken breasts through until juices run clear when pierced or youa re reasonably sure they are cooked. (My chicken breasts were normal size, free range. They were cooked in 15 minutes. My now expert touch determined they were done ~ I have cooked a million chicken breasts at Culinary Capers)

Roasted Sweet Potato Sauce

* 1 lb Sweet potato, skinned and cut into manageable pieces
* Olive oil for coating
* 1 tsp Thyme
* 2% milk (measurement will vary)
* ¼ tsp Freshly grated nutmeg
* Salt and pepper to taste
* 1 teaspoon adobo sauce
* 1/4 cup white wine
* 2 tbsp lemon juice

1. Heat oven to 400 degrees.
2. Toss sweet potatoes with olive oil to coat, salt and pepper.
3. Roast potatoes until cooked through and a lovely brown on the outside.
4. Place cooked potatoes in the food processor with all the ingredients except milk. Gradually add milk (I also used a bit of water) until potatoes reach desired consistency.
7. Pour sauce into a small sauce pan over medium low heat. Stirring frequently, heat sauce thoroughly. Taste for seasoning.
Serve with food of choice...

Thank you Kristin, for the brilliant recipe!