Chicken With Sweet Potato Dressing


4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
2 cups peeled, cubed sweet potato
2 cups chopped fresh mushrooms
2 teaspoons dried sage
2 tablespoons flour
2 cups chicken stock
1/4 cup cider vinegar
2 teaspoons Dijon mustard


Season chicken with salt and pepper. Heat oil in a large, wide saucepan and brown chicken on both sides. Remove chicken from pan.

Add onion, sweet potato, mushrooms and sage to the pan. Cook and stir about 5 minutes until the onion is softenend. Add up to 1/4 cup of water if required to keep from sticking.

Sprinkle flour over vegetables and cook and stir for 1 minute. Stir in stock, vinegar and mustard, and bring to a boil.

Return chicken to the pan. Cover and simmer for 20 minutes, until chicken and sweet potatoes are cooked.