Sautéed Chicken with Sweet Potatoes and Pears

Sautéed Chicken with Sweet Potatoes and Pears Recipe
Photo: David Prince
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Yield:

4 servings

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes
Other: 5 Minutes

Nutritional Information

Calcium 45 mg
Calories 339
Caloriesfromfat 0 %
Carbohydrate 16 g
Cholesterol 110 mg
Fat 12 g
Fiber 3 g
Iron 2 mg
Protein 41 mg
Satfat 2 g
Sodium 288 mg

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
1/4 teaspoon kosher salt
Freshly ground black pepper
1 large sweet potato, peeled and cubed (1 1/2 cups)
1 firm pear -- peeled, cored, and cubed
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh tarragon leaves, chopped

Preparation

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.

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.

Divide the meat or fish among 4 plates. Spoon the vegetables over each entrée. Season with salt and pepper to taste.

Note:

Jane Kirby and Leslie Pendleton,

April 2004
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