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Sautéed Chicken with Sweet Potatoes and Pears

Photo: David Prince
Prep time 30 mins
Other time 5 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  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.

    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.