Chicken and Sweet Potatoes With Shallots

Chicken and Sweet Potatoes With Shallots
 Jonny Valiant
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Serves 4


1 1/2
sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
olive oil
boneless, skinless chicken breasts (each 6 ounces)
shallots, sliced into thin rings
roughly 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.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 157
  • Protein 37 g
  • Carbohydrate 29 g
  • Sugar 9 g
  • Fiber 4 g
  • Fat 18 g
  • Sat Fat 3 g
  • Calcium 57 mg
  • Iron 3 mg
  • Sodium 718 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.

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