Chicken Sweet Potato Skillet |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A savory combination of chicken, sweet potato, and spinach is seasoned with sage, sweetened with pear, given a splash of whiskey for a kick, and topped with toasted hazelnuts. It makes a lovely fall supper! Ingredients:
1 tablespoon olive oil, or as needed |
1 skinless, boneless chicken breast half, cut into cubes |
1 large sweet potato, peeled and cut into 1/2-inch pieces |
1 tablespoon irish whiskey |
1 tablespoon minced fresh sage |
1 pear - peeled, cored, and cut into 1/2-inch pieces |
1/2 cup water |
2 cups baby spinach |
1/4 cup chopped toasted hazelnuts |
salt and ground black pepper to taste |
Directions:
1. Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
2. Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
3. Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.
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