This dinner was really good and easy to fix. We don’t eat a ton or “tubers” but they are fine in our diets sometimes. This recipe came from the February 2010 issue of Real Simple .
4 tablespoons olive oil (or grapeseed)
4 boneless skinless chicken breasts
4 shallots sliced into thin rings
2 tablespoons roughly chopped fresh rosemary
Place the sweet potatoes in a large pot, cover with water and bring to a boil. Then reduce the heat and cook for 14 to 16 minutes. Reserve 1/4 cup of the sweet potato liquid. Drain the sweet potatoes and return to the pot to be mashed with the reserved liquid.( I used a hand held metal masher and mashed them on the pot).
Meanwhile, heat the olive oil in a large skillet over medium heat. Cook the chicken breasts in the oil with some salt and pepper until golden brown and thoroughly cooked (7-8 minutes each side).Transfer the chicken to a plate.
Add some more olive oil and saute the shallots. Add a little salt and pepper and saute’ for about 3 minutes until the shallots are tender. Serve the chicken with the potatoes and drizzle with the shallot mixture.
Yum! Really good the next day too.