Chicken and Sweet Potatoes With Shallots
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and
bring to a boil.
Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16
minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes,
and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium
heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook the chicken until golden brown and cooked through, 7 to 8 minutes per
side. Transfer to plates.
Wipe out the skillet. Heat the remaining 3 tablespoons of oil over
medium-high heat. Add the shallots, rosemary, 1/2 teaspoon salt, and 1/4
teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4
Serve the chicken with the potatoes and drizzle with the shallot mixture.
By Kate Merker, February, 2010 via RealSimple.com