Chicken and Sweet Potatoes with Shallots

Source: Real Simple

1 1/2 lbs. sweet potatoes, peeled and cut into 2 in. pieces
kosher salt and black pepper
4 T. olive oil
4 6 oz. boneless, skinless chicken breasts
4 shallots, sliced into thin rings
2 T. 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 tsp. salt, reduce heat, and simmer until tender, 14-16 mins.  Reserve 1/4 c. cooking water, drain the sweet potatoes, and return them to the pot.  Mash with the reserved cooking water.

Meanwhile, heat 1 T. of the oil in a large skillet over medium heat.  Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper and cook until golden brown and cooked through, 7 to 8 mins. per side; transfer to plates.

Wipe out the skillet and heat the remaining 3 T. of oil over medium-high heat.  Add the shallots, rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the shallots are tender, 3-4 mins.  Serve the chicken with the potatoes and drizzle with the shallot mixture.

This was yummy and even went over well with my 2 year old.  My skillet was a bit too hot for the shallots after cooking the chicken - so I would turn the heat down to medium next time to keep the shallots from getting too crisp.