Sautéed Chicken With Sweet Potatoes And Pears

• 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

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken, pork, or fish with the salt and pepper. Saute 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.
2. 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.
3. Divide the meat or fish among 4 plates. Spoon the vegetables over each entree. Season with salt and pepper to taste.

olive oil, skinless, kosher salt, freshly ground black pepper, sweet potato, pear, red wine vinegar, mustard, tarragon

Taken from www.myrecipes.com/recipe/sauted-chicken-with-sweet-potatoes-pears (may not work)