Season chicken breasts with salt and pepper. Heat a large skillet to medium high heat and add your olive oil, then add your chicken breasts. Cook until no longer pink - this will take between 10-15 minutes, depending on the size of your chicken breasts. Once they are cooked thoroughly, remove the chicken breasts from the pan and set aside.

You can keep the chicken breasts warm by wrapping in tin foil and placing a dish towel over it to trap in the heat.

In the same pan, (do not drain the juices) add your sweet potato, pear and the water. Bring the water to a boil and then reduce the heat to a simmer and cover the pan. Simmer for about 5-8 minutes or until the pear and potato are tender.

Stir in your honey, mustard and tarragon.

Spoon this mixture over the chicken breasts. Serve with roasted asparagus or steamed broccoli!