Sautéed Chicken With Sweet Potatoes and Pears

sauteed-chicken
Photo by David Prince
Sautéed Chicken With Sweet Potatoes and Pears 3.6 165 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 339 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 110 mg
    • Sodium 288 mg
    • Protein 41 mg
    • Carbohydrate 16 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 45 mg

Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.Add the sweet potato and ½ 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, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 skinless, boneless chicken-breast halves
  3. Check kosher salt and black pepper
  4. Check 1 large sweet potato, peeled and cubed (1 1/2 cups)
  5. Check 1 firm pear, peeled, cored, and cubed
  6. Check 1 1/2 tablespoons red wine vinegar
  7. Check 1 teaspoon Dijon mustard
  8. Check 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.

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