Chicken and Sweet Potato with Shallots

Adapted from Real Simple (February 2010)

  • 1 large sweet potato (about 1-1/2 pounds), peeled and cut into chunks
  • Kosher salt
  • Dash cinnamon
  • Dash allspice
  • 4 tablespoons olive oil, divided
  • 4 6-oz. chicken breasts
  • Black pepper
  • 4 medium shallots, thinly sliced
  • 2 tablespoons fresh rosemary, roughly chopped
  • In a 3-quart saucepan, cover sweet potato chunks with cold water. Bring to a boil, then add 1 teaspoon of salt. Reduce heat and simmer uncovered for about 15 minutes or until sweet potatoes are tender. Reserve 1/4 cup of the cooking liquid, then drain the potatoes and return them to the same pot. Add the reserved cooking liquid to the pot with the potatoes and mash coarsely. Add a dash of cinnamon and allspice, then set aside and keep warm.
  • Meanwhile, salt and pepper chicken breasts liberally (about 1/2 teaspoon of salt and 1/4 teaspoon of pepper). Warm 1 tablespoon of oil over medium heat and cook chicken breasts until golden on each side and cooked through in the middle, about 8-9 minutes per side. Remove from skillet and set aside. Keep warm.
  • Wipe out the pan, then add the remaining 3 tablespoons of olive oil. Over medium-high heat, add the shallots, chopped rosemary and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until shallot are tender, about 4-5 minutes, stirring frequently.
  • Serve shallots over chicken with the sweet potatoes on the side.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

One response to “Chicken and Sweet Potato with Shallots”

  1. Dora Phelps says:

    This looks like a delicious receipe and I hope to try it soon.
    Dora

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