Chicken With Pear & Sweet Potato

• 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

1. Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt.
2. In a
3. , heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Remove from pan; keep warm.
4. 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.

chicken breast halves, pepper, salt, canola oil, sweet potato, water, pear, red wine vinegar, mustard, tarragon

Taken from www.tasteofhome.com/recipes/chicken-with-pear-sweet-potato/ (may not work)