Sautéed Chicken with Sweet Potatoes and Pears

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

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.