Foodie Friday - Chicken w/ Sweet Potatoes for 2

This is one of my favorite "Great Cooking for Two" recipes.
The book was published by Better Homes & Gardens in 1992

1/4 c dry white wine
(or substitute apple/white grape juice w/ 1 tsp vinegar for non-alcholic:
if there are others I'd love to hear 'em.)
1/4 c water
1/2 tsp instant chicken bouillon granules
1/4 tsp dried thyme, majoram, or basil - crushed

For sauce, in a small bowl stir together the white wine, water, chicken bouillon granules and herb. Set aside.
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2 large boneless, skinless chicken breast halves (turkey tenderloin steaks can be subbed)
1 medium sweet potatos - peeled and cut into 1/2" slices
2 Tbsp olive oil

Rinse poultry & pat dry. Set aside.
In large skillet, cook the potato slices in hot oil, covered, over med heat 4 minutes, turning once.
Add poultry, cook uncovered turning once 8-10 minutes or until done w/ no pink.
Transfer poultry & potatoes to warm plate. Cover.

***
Carefully add the sauce to the skillet. Stir and scrape all browned bits off bottom. Gently simmer 2 min. or until sauce is reduced by half. Pour sauce over chicken and potatoes.

This is also how my hubby started to like sweet potatoes.