Chicken with Pear & Sweet Potato

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Chicken with Pear & Sweet Potato Recipe

Chicken with Pear & Sweet Potato Recipe photo by Taste of Home

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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, VA

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

  • 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

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.

  1. Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt.
  2. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until no longer pink. Remove from pan; keep warm.
  3. 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, 4-5 minutes longer or until potato is tender. Add vinegar, mustard and tarragon; stir in remaining water and heat through. Serve with chicken. Yield: 4 servings.

Originally published as Chicken with Pear & Sweet Potato in Simple & Delicious December/January 2016

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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