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.) \r\nCut 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.

\r\n\r\nFor 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.