Herb-Infused Chicken with Blackberry-Balsamic Reduction and Sweet Potato Purée

Begin by marinating the chicken breasts in a mixture of olive oil, minced garlic, chopped fresh rosemary, thyme, salt, and pepper for at least 30 minutes.

Preheat your oven to 375°F (190°C).

In a medium saucepan, combine fresh blackberries, balsamic vinegar, honey, and a pinch of salt.

Simmer the blackberry mixture over medium heat for about 10 minutes, stirring occasionally until it thickens slightly.

Strain the sauce through a fine mesh sieve to remove the seeds, then return it to the saucepan and keep warm.

Heat a skillet over medium-high heat and sear the marinated chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the chicken to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, peel and chop the sweet potatoes into chunks and boil them in salted water until tender, about 15 minutes.

Drain the sweet potatoes and mash them with butter, cream, salt, and a pinch of nutmeg until smooth and creamy.

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To serve, place a generous scoop of sweet potato purée on each plate, top with the herb-infused chicken, and drizzle the warm blackberry-balsamic reduction over the chicken.

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Garnish with fresh blackberries and a sprig of rosemary for an elegant presentation.