Gisela's Chicken with Porcini Mushrooms & Sweet Potato Rounds

Inspired by Dr. Oz, Gisela lost over 100 pounds – this recipe illustrates one of her secrets to her success: breaking her plateau with a protein-packed chicken dish.

3 Boneless and skinless chicken breasts (pounded with a meat mallet)
1/2 cup Dried porcini mushrooms
1 Small onion (chopped)
1 Small red bell pepper (chopped)
1 Shallot (minced)
2 tbsp Grapeseed oil
1/3 cup Dry red wine
1/2 cup Low sodium chicken stock
1 tsp Fresh thyme leaves
1 tbsp Honey-dijon mustard
2 tbsp Cornstarch mixed with 2 tbsp water for thickening sauce
Freshly cracked pepper
1 tbsp Grapeseed oil
Sweet potatoes
Salt
Pepper

For Chicken with Mushrooms: Sprinkle flattened breasts with sea salt and freshly cracked pepper.

Put mushrooms in a measuring cup and add 1/2 cup water. Heat on medium in microwave.

Allow to cool and save liquid. Heat a skillet or dutch oven on medium-high heat and add oil till hot but not smoking. Add chicken and brown each side well (2 minutes each side).

Cut sweet potatoes into 1/2-inch rounds. Add 1 tablespoon grapeseed oil, salt and pepper, stir to coat.

Place wedges on cookie sheet and top with foil. Start in a cold oven (bottom heat will caramelize the sweet potatoes) and set to 400°F for 30 minutes.

Turn wedges over, remove foil and bake another 15 minutes until tops are very brown.

For Oven-Roasted Potatoes: Cut sweet potatoes into 1/2-inch rounds. Add 1 tablespoon grapeseed oil, salt and pepper, stir to coat. Place wedges on cookie sheet and top with foil. Start in a cold oven (bottom heat will caramelize the sweet potatoes) and set to 400°F for 30 minutes. Turn wedges over, remove foil and bake another 15 minutes until tops are very brown.