Blackened Chicken w/ Garlic Dijon Cream Sauce and Sweet Potato Hash

Ingredients:

For the Chicken:

·         3 chicken breasts, sliced into cutlets

·         Olive Oil

·         Runnin' Wild Blackened Seasoning

For the Garlic Dijon Cream Sauce:

·         2 tablespoons butter

·         2 cloves garlic, minced

·         ½ cup heavy cream

·         2 teaspoons Dijon mustard

·         Salt and black pepper to taste

For the Sweet Potato Hash:

·         2 medium sweet potatoes, cubed

·         1 red bell pepper, diced

·         ½ yellow onion, chopped

·         2 cloves garlic, minced

·         2 teaspoons Runnin' Wild Spicy Brown Sugar Seasoning

·         ½ teaspoon Runnin' Wild Peppered Sea Salt Seasoning

·         1 tablespoon olive oil

·         Balsamic vinegar

Instructions:

1. For the chicken: Rub chicken with olive oil and blackened seasoning. Cook on grill until cooked through. Remove and let rest.
2. For the garlic dijon cream sauce: Melt butter and sauté garlic for 30 seconds. Add heavy cream and dijon mustard. Stir together until smooth and slightly thickened (2-3 minutes). Season with salt and pepper to taste and spoon over the chicken before serving.
3. For the sweet potato hash: Heat olive oil in a pan over medium heat. Add the sweet potatoes and cook 8-10 minutes, stirring occasionally. Stir in the onion and bell pepper and cook for another 4-5 minutes until softened. Add the garlic and cook for 2 minutes. Season with Spicy Brown Sugar Seasoning and finish with a splash of balsamic vinegar. Enjoy!