Chicken and Sweet Potatoes with Shallots

I found this recipe in Real Simple Magazine. And it's simple, alright! It's an easy meal to whip together but lacks nothing in the flavor department.








Ingredients:
1 1/2 lbs sweet potatoes, peeled and cut into 2-inch pieces
4 tablespoons olive oil
4 6-ounce boneless skinless chicken breasts
4 shallots, sliced into thin rings
2 tablespoons roughly chopped rosemary
salt and pepper

Directions:
Place the sweet potatoes in a large pot, add enough cold water to cover and bring to a boil. Add 1 tablespoon salt, reduce heat and simmer until tender, 14 to 16 minutes. Reseve 1/4 cup of the cooking water, drain the potatoes, and return them to the pot. Mash with the reserved cooking water.

Meanshile, heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken with salt & pepper and cook until golden brown and cooked through, 6-7 minutes per side. Transfer to plate.

Wipe out the skillet and heat remaining 3 tablespoons olive oil over medium-high heat. Add the shallots and rosemary, season with a little salt & pepper, and cook, stirring until shallots are tender 3-4 minutes. Serve chicken with the potatoes and drizzle with the shallot mixture.