Herb-Infused Chicken with Blackberry-Port Reduction and Sweet Potato Galette

Begin by preheating your oven to 400°F. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh thyme leaves, 1 tablespoon of fresh rosemary, and 1 teaspoon of salt.

Rub this herb mixture all over 4 boneless, skinless chicken breasts. Heat a large oven-safe skillet over medium-high heat and add the chicken breasts, searing them for 4-5 minutes on each side until golden brown.

Once seared, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the blackberry-port reduction by combining 1 cup of fresh blackberries, 1/2 cup of port wine, and 1 tablespoon of honey in a small saucepan over medium heat.

Cook for 10-12 minutes, stirring occasionally, until the blackberries break down and the sauce thickens.

Strain the sauce through a fine mesh sieve to remove the seeds and set aside. For the sweet potato galette, peel and thinly slice 2 medium sweet potatoes.

In a bowl, toss the slices with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

On a parchment-lined baking sheet, arrange the sweet potato slices in a circular pattern, overlapping them slightly.

Bake in the oven for 25-30 minutes until the edges are crispy and golden. Once the chicken is done, let it rest for 5 minutes before slicing.

To serve, place a slice of the sweet potato galette on each plate, top with sliced chicken, and drizzle with the blackberry-port reduction.

Garnish with fresh thyme sprigs for an elegant touch.