chicken and sweet potatoes with shallots

This is such a great weeknight recipe. I just had to pass it along.

Chicken and Sweet Potatoes with Shallots

Ingredients

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

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. (Does "mash with water" just not sit right with you? Me neither. Add some butter. Or not. More power to you.)
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.

Serves 4.

recipe source: Real Simple