SAUTEED CHICKEN WITH SWEET POTATOES AND PEARS

6 tablespoons Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (red wax)
6 skinless, boneless chicken-breast halves (can substitute with 3 pork tenderloins or 6 pieces of salmon)
3/4 teaspoon sea salt, divided use
freshly ground pepper (to taste)
1 1/2 large sweet potato, peeled and cubed
3/4 cup water
1 1/2 firm pears, peeled, cored, and cubed
2 tablespoons red wine vinegar
1 1/4 teaspoon Dijon mustard
1 1/4 tablespoon fresh tarragon leaves, chopped
4 tablespoons water

Heat the oil in a a large saute pan or a large covered skillet over medium heat.

Sprinkle the chicken (or pork or fish) with salt pepper. Saute until cooked through, 8 to 10 minutes per side for the chicken (12 to 15 minutes per side for the pork and 5 to 7 minutes per side for the fish). Remove from the skillet, cover, and set aside.

Add the sweet potato and 3/4 cup of water to the skillet and cook over medium heat, stirring, for about five minutes.

Add the pear and cook until the potato is tender.

Transfer potatoes and pears to bowl. Toss with vinegar, mustard, tarragon, the remaining salt, a few grinds of pepper and 4 tablespoons of water.

Portion the meat or fish over 6 plates and spoon the vegetables over each plate. Season with salt and pepper and drizzle with Pacific Sun Woodson Bridge Sevillano Extra virgin Olive Oil (Green Wax).

Makes 6 Servings