Name: Umami-Crusted Chicken with Whipped Sweet Potato Cloud and Mushroom Jus
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 boneless, skinless chicken breasts (8 oz each, pounded to 3/4-inch thickness); 3 tablespoons Worcestershire sauce; 2 tablespoons butter (divided); 1 cup all-purpose flour; 1/2 cup milk; 1 pound sweet potatoes (peeled and cubed); 12 oz cremini mushrooms (sliced thin); 1 medium white potato (peeled and diced small); 1 medium onion (finely diced); 1/2 cup Greek yogurt; 2 tablespoons butter (for sweet potato); 1 tablespoon butter (for mushroom reduction); 1/4 cup milk (for sweet potato whip); Salt and black pepper (to taste); 1 teaspoon Worcestershire sauce (for coating)

Umami-Crusted Chicken with Whipped Sweet Potato Cloud and Mushroom Jus

A modern American comfort dish reimagined with contemporary techniques. Crispy Worcestershire-dusted chicken breast sits atop an ethereal whipped sweet potato mousse, accompanied by a silky mushroom reduction and creamy potato pavé. This fusion elevates classic American flavors through precision plating and unexpected textural contrasts.

60 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty5/10

Sour2/10

Umami8/10

Spicy1/10

🥄 Texture

The sweet potato cloud is light, airy and very smooth, providing a soft, pillowy contrast to the potato pavé, which has a creamy interior and crisp, golden edges. The chicken is tender and juicy with a slightly crunchy, umami-forward crust, while the mushroom jus is silky and coats the components.

👃 Aroma

A savory, earthy aroma from the sauteed cremini mushrooms and caramelized onions dominates, layered with toasted/browned-butter notes and a meaty Worcestershire tang. There is a gentle sweet-baked yam scent in the background and a light fresh dairy tang from the Greek yogurt.

🍷 Pairs Well With

Pinot Noir (light–medium body) — its bright red fruit and earthy notes complement the mushroom jus and umami chicken; alternatively a dry Riesling or an oaked Chardonnay would pair well.

🥗 Side Dishes

Roasted Brussels sprouts with balsamic glaze; sautéed garlic green beans or wilted spinach; a simple arugula salad with lemon vinaigrette; or a wild rice pilaf or crusty bread to soak up the jus.

Ingredients(15 items)

12 boneless, skinless chicken breasts (8 oz each, pounded to 3/4-inch thickness)

23 tablespoons Worcestershire sauce

32 tablespoons butter (divided)

41 cup all-purpose flour

51/2 cup milk

61 pound sweet potatoes (peeled and cubed)

712 oz cremini mushrooms (sliced thin)

81 medium white potato (peeled and diced small)

91 medium onion (finely diced)

101/2 cup Greek yogurt

112 tablespoons butter (for sweet potato)

121 tablespoon butter (for mushroom reduction)

131/4 cup milk (for sweet potato whip)

14Salt and black pepper (to taste)

151 teaspoon Worcestershire sauce (for coating)

Instructions

Preheat oven to 400°F (200°C). Cut white potatoes into 2-inch cubes and boil in salted water for 12 minutes until tender. Drain and set aside to cool slightly.

While potatoes cook, peel and cube sweet potatoes into 1-inch pieces. Boil in salted water for 10-12 minutes until very tender. Drain and reserve.

In a small bowl, combine 3 tablespoons Worcestershire sauce with 1/4 cup warm water. Pat chicken breasts dry with paper towels.

Dredge chicken breasts in flour, shaking off excess. Brush both sides generously with the Worcestershire mixture. Season with salt and pepper.

Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, carefully place chicken breasts in the pan. Sear for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.

In the same skillet, add 1 tablespoon butter and sauté diced onions over medium heat for 3 minutes until softened. Add sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until mushrooms release their liquid and begin to caramelize.

Deglaze the mushroom pan with 1/4 cup water, scraping up browned bits. Simmer for 2-3 minutes until liquid reduces by half. Season mushroom jus with salt and pepper. Set aside.

For sweet potato cloud: Transfer cooked sweet potatoes to a food processor. Add 2 tablespoons butter, 1/2 cup Greek yogurt, and 1/4 cup milk. Blend until completely smooth and airy, about 2 minutes. Season with salt and pepper. Transfer to a piping bag with a large round tip.

For potato pavé: Press cooled white potatoes through a fine sieve or ricer into a bowl. Fold in 2 tablespoons Greek yogurt and 1 tablespoon milk until creamy. Season with salt and pepper.

Heat remaining 1 tablespoon butter in a small non-stick skillet over medium heat. Spoon potato mixture into 4 small mounds (about 2 inches diameter). Press gently with the back of a spoon to create flat discs. Pan-fry for 2-3 minutes per side until golden and crispy at edges.

To plate: Place one potato pavé off-center on each warm plate. Pipe a generous mound of sweet potato cloud next to it. Lean a seared chicken breast against the potato pavé. Spoon warm mushroom jus around the plate.

Garnish with a light sprinkle of freshly cracked black pepper and a small dot of remaining Greek yogurt for visual contrast. Serve immediately while components are warm.