Chicken with Pear & Sweet Potato

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 1 tablespoon canola oil
  • 1 medium sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
  • 1/2 cup plus 3 tablespoons water, divided
  • 1 medium ripe pear, cut into 1/2-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon

Directions

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt.
  • In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Remove from pan; keep warm.
  • In same pan, combine sweet potato and 1/2 cup water; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in pear; cook, covered, until potato is tender, 4-5 minutes longer. Add vinegar, mustard and tarragon; stir in remaining water and heat through. Serve with chicken.
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