Sauteed Chicken with Sweet Potatoes and Pears |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces) |
1/4 teaspoon kosher salt |
freshly ground black pepper |
1 large sweet potato, peeled and cubed (1 1/2 cups) |
1 firm pear -- peeled, cored, and cubed |
1 1/2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1 tablespoon fresh tarragon leaves, chopped |
Directions:
1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken, pork, or fish with the salt and pepper. Sauté until cooked through, 8 to 10 minutes per side for the chicken, 12 to 15 minutes per side for the pork, or 5 to 7 minutes per side for the fish. Remove from the skillet, cover, and set aside. Add the sweet potato and 1/2 cup water to the skillet and cook over medium heat, stirring, about 5 minutes. Add the pear and cook for 5 more minutes or until the potato is tender. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, the remaining salt, a few grinds of pepper, and 3 tablespoons of water. Divide the meat or fish among 4 plates. Spoon the vegetables over each entrée. Season with salt and pepper to taste.
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