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Sautéed Chicken with Sweet Potatoes and Pears

  • 4servings
  • 339calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, E
MineralsCopper, Natrium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 skinless, boneless chicken-breast halves,

  3. 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)

  4. 1/4 teaspoon kosher salt

  5. Freshly ground black pepper

  6. 1 large sweet potato, peeled and cubed (1 1/2 cups)

  7. 1 firm pear -- peeled, cored, and cubed

  8. 1 1/2 tablespoons red wine vinegar

  9. 1 teaspoon Dijon mustard

  10. 1 tablespoon fresh tarragon leaves, chopped

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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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