Rating: 3.5 stars
168 Ratings
  • 5 star values: 50
  • 4 star values: 46
  • 3 star values: 34
  • 2 star values: 22
  • 1 star values: 16
Jane Kirby and Leslie Pendleton

Gallery

Credit: David Prince

Recipe Summary

hands-on:
30 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.

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  • 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.

Nutrition Facts

calcium 45mg; 339 calories; carbohydrates 16g; cholesterol 110mg; fat 12g; fiber 3g; iron 2mg; protein 41mg; saturated fat 2g; sodium 288mg.
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