1 T. honey 1/4 strong chicken stock 3 T. butter cayenne pepper 2 chicken breasts 2 sweet potatoes 1 clove garlic, minced 1 zucchini, halved and cut into half moons

Peel sweet potatoes, cut into medium chunks, and boil for 12 minutes. Drain and return to pot.

Heat a drizzle of oil in frying pan, add zucchini, salt and pepper. Cook until browned, 6 minutes. Add minced garlic and cook 30 seconds. Transfer to a bowl and cover.

Pat chicken dry, salt and pepper, and fry in a drizzle of oil 5 minutes per side. Remove to plate.

Mash sweet potatoes and add 2 T. butter and cayenne pepper to taste.

In frying pan used to cook chicken, add honey and chicken stock. Bring to a simmer, stirring and scraping up any browned bits until mixture is thickened, about 3 minutes. Remove pan from heat and stir in 1 T. butter. Add cayenne pepper to taste. Serve over chicken and mashed sweet potatoes.