Trouble With Toast

Recipe: Chicken and Sweet Potatoes with Shallots | February 23, 2010

There’s really not a story to go along with this dish – it’s just a tasty, easy dinner to throw together on a weeknight.  The quick rosemary-shallot saute is so flavorful that it makes the dish seem much more complex and slow-cooked.  If you portion this properly (and use no more than 6 ounces of chicken per serving) and serve it with a salad or a green vegetable, you’ll have a really delicious and healthy meal.

  • 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • kosher 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 ¼ 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 ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.

Wipe out the skillet and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle with the shallot mixture.

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