Save on Pinterest

Chicken with Pear & Sweet Potato

When my husband was deployed to Iraq, one of my girlfriends shared this yummy chicken. When he returned home, I made it a tradition at our house. —Cathryn Eckley, Annandale, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon pepper
  • 3/4 teaspoon salt, divided
  • 1 tablespoon canola oil
  • 1 medium sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
  • 1/2 cup plus 3 tablespoons water, divided
  • 1 medium ripe pear, cut into 1/2-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon

Directions

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt.
  • In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Remove from pan; keep warm.
  • In same pan, combine sweet potato and 1/2 cup water; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in pear; cook, covered, until potato is tender, 4-5 minutes longer. Add vinegar, mustard and tarragon; stir in remaining water and heat through. Serve with chicken.
Nutrition Facts
4 ounces cooked chicken with 3/4 cup potato mixture : 301 calories, 7g fat (1g saturated fat), 78mg cholesterol, 610mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1/2 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video