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.
Serve with: Roasted Broccoli
Source: Real Simple, April 2004
Created with the Personal Edition of HelpNDoc: What is a Help Authoring tool?