Sautéed Chicken With Sweet Potatoes and Pears

Sauteed Chicken With Sweet Potatoes and Pears
David Prince
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preparation
30
minutes
cooking
35
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
4
skinless, boneless chicken-breast halves
kosher salt and 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 with ⅛ teaspoon salt and ¼ teaspoon pepper.
  2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
  3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
  4. Add the pear and cook for 5 more minutes or until the potato is tender.
  5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
  6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.
Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories 339
  • Calcium 45 mg
  • Carbohydrate 16 g
  • Cholesterol 110 mg
  • Fat 12 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 41 mg
  • Sat Fat 2 g
  • Sodium 288 mg
What does this mean? See Nutrition 101.

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