Tuesday, January 25, 2011

Dinner for 4, even the kids will love

It's the mashed sweet potatoes -- always a hit around our table -- and more sweetness from sauteed shallots that combine to make this a tasty crowd-pleaser. Add a green salad and wine for the grown-ups for a complete and very healthy meal. And it has amazingly few ingredients, always a plus for the busy weeknight cook.

1 1/2 pounds sweet potatoes, peeled and cut into one- to 1 1/2-inch cubes
Salt and pepper, to taste
4 T olive or canola oil
4 boneless, skinless chicken breasts
4 large shallots, or more if you want, peeled and sliced into thin rings
2 T chopped fresh rosemary

  1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
  2. 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.
  3. 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.
  4. Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
  5. Wipe out the skillet. 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.
  6. Serve the chicken with the potatoes and drizzle with the shallot mixture.
Based on a recipe from Real Simple magazine, Feb. 2010

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