Sunday, January 24, 2010

Recipe #4: Chicken and Sweet Potatoes with Shallots

Our second Real Simple recipe definitely lived up to the promise of being simple AND delicious. The salty pan-fried chicken and shallots is a tasty counterpoint to the creamy sweet potatoes, and though it always takes longer than the advertised 30 minutes (who ARE these speed cooks they base the time on?!), it certainly wasn't hard. A delightful companion to an evening of Mad Men episodes.

MODIFICATIONS: It should probably be clear by now that Heron and I view the given amounts of items like olive oil, salt and pepper as mere starting points - we usually increase them to taste. Definitely ignored the "hearty-healthy" suggestion of only using the sweet potato cooking water to mash and added butter and milk, as well as a tablespoon of brown sugar. We also cut up some baby mushrooms to add to the shallots.

MAKE AGAIN? Absolutely - eating the leftovers for lunch today and it's just as tasty as the night before. Click below for the recipe. ~A

Chicken and Sweet Potatoes with Shallots

1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary

1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. 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.

2. 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 and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.

3. Wipe out the skillet and 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. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Tip ADD mushrooms to sauté, ADD butter, milk and brown sugar to sweet potatoes, POUND chicken breasts thinner, salt and pepper very generously

Nutritional Information: Calories 424; Calories From Fat 157; Protein 37g; Carbohydrate 29g; Sugar 9g; Fiber 4g; Fat 18g; Sat Fat 3g; Calcium 57mg; Iron 3mg; Sodium 718mg; Cholesterol 94mg

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