Ingredients
1 sweet potato (about 1/2 pound), peeled and sliced 1/4 inch thick
1/2 head cauliflower (about 1 pound), cut into medium florets
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons sherry or red-wine vinegar
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1 cup low-sodium chicken broth
2 sprigs thyme
1/2 tablespoon cold unsalted butter
Preparation
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.
