Chicken Sweet Potato Skillet

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil, or as needed
• 1 skinless, boneless chicken breast half, cut into cubes
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1 tablespoon Irish whiskey
• 1 tablespoon minced fresh sage
• 1 pear - peeled, cored, and cut into 1/2-inch pieces
• 1/2 cup water
• 2 cups baby spinach
• 1/4 cup chopped toasted hazelnuts
• salt and ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes, season lightly with salt and pepper, and cook, stirring, for 5 to 6 minutes until no longer pink and an instant-read thermometer reads 165°F (74°C) in the thickest piece. Transfer to a plate.

2. Add the sweet potato to the skillet and cook over medium heat for 5 minutes, stirring occasionally, until it begins to soften and brown at the edges.

3. Add the pear pieces and minced sage and cook for 3 minutes, stirring, until the pear starts to soften.

4. Pour in the Irish whiskey and let it bubble for 1 minute, scraping up any browned bits from the bottom of the pan.

5. Add the water and bring to a simmer. Cover and cook for 8 minutes, until the sweet potato is tender when pierced with a fork.

6. Return the chicken and its juices to the skillet. Stir in the baby spinach and cook for about 2 minutes until wilted and the chicken is hot throughout at 165°F (74°C).

7. Season with salt and pepper to taste, scatter the chopped toasted hazelnuts over the top, and serve warm.