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Chicken and Sweet Potatoes With Shallots

Chicken and Sweet Potatoes With Shallots
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Serves 4| Hands-On Time: | Total Time:

Directions

  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.
By February, 2010

Nutritional Information

  • Per Serving
  • Calories 424Calories From Fat 157
  • Protein 37g
  • Carbohydrate 29g
  • Sugar 9g
  • Fiber 4g
  • Fat 18g
  • Sat Fat 3g
  • Calcium 57mg
  • Iron 3mg
  • Sodium 718mg
  • Cholesterol 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Mashed Sweet Potatoes
Mashing sweet potatoes with some of their cooking water is a low-fat alternative to using butter, cream, or milk. You can do the same with white potatoes.

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