Sautéed Chicken With Sweet Potatoes and Pears

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Ingredients

• 2  tablespoons  olive oil
• 4  skinless, boneless chicken-breast halves
• kosher salt and 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

Directions

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
4. Add the pear and cook for 5 more minutes or until the potato is tender.
5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.