Chicken with Sweet Potatoes and Pears

Serves 4

This is also good with pork tenderloin or salmon.

2 tbsp olive oil

4 skinless, boneless chicken breasts, 2 pork tenderloins, halved (about 1 ½ to 2 pounds, or 1 ½ pounds skinless salmon fillets in 4 pieces

¼ tsp kosher salt

Freshly ground black pepper

1 large sweet potato, peeled, diced and cubed (1 ½ cups)

1 firm pear, peeled, cored and cubed

1 ½ tbsp red wine vinegar

1 tsp Dijon mustard

3 tbsp water plus ½ cup water or stock

1 tbsp fresh tarragon leaves, chopped

Mis en place: Sprinkle the meat with salt and pepper. Cut up the sweet potato and pear and place in separate bowls. In another bowl, place the vinegar, mustard, tarragon leaves, remaining salt, pepper, and water and stir until mixed.

In a large skillet, heat the oil and sauté the meat until cooked through (8 to 10 minutes per side for chicken, 12 to 15 minutes per side for pork, 5 to 7 minutes per side for the fish). Remove from skillet, cover and keep warm.
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 another 5 minutes or until the potato is tender.
Transfer to the bowl with the sauce mix and toss.
Transfer the meat to serving plates and spoon the sauce and vegetables over the meat. Alternatively, serve the meat and vegetables in the same bowl.

Serve with: Roasted Broccoli

Source: Real Simple, April 2004

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