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Curried-Pear Chicken
Wednesday, Sep 30, 2009 @06:25am CDT
Curried-Pear Chicken
Coconut milk, cilantro and mint give this dish a fresh, exotic flavor. We prefer using a
Ingredients:
· 2 boneless, skinless chicken breasts, trimmed (8 ounces)
· ¼ teaspoon kosher salt, divided
· ⅛ teaspoon freshly ground pepper, divided
· 4 teaspoons extra-virgin olive oil, divided
· 1 pear, peeled, cored and thickly sliced
· 2 tablespoons finely chopped shallot
· ½ teaspoon curry powder
· ¼ cup dry white wine
· ¼ cup reduced-sodium chicken broth
· 2 tablespoons “lite” coconut milk
· 2 teaspoons chopped fresh cilantro
· 2 teaspoons chopped fresh mint
Directions:
· Season chicken on both sides with 1/8 teaspoon salt and a pinch of pepper. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until well-browned on both sides, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
· Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add pear, shallot and curry. Cook, stirring, until softened, 2 to 3 minutes. Add wine and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
· Return the chicken and any accumulated juices to the pan. Reduce heat and simmer until the chicken is cooked through, 4 to 6 minutes. Transfer the chicken to 2 plates. Add coconut milk, cilantro and mint to the pan and stir to combine. Season with the remaining 1/8 teaspoon salt and pinch of pepper and spoon over the chicken.
Yield: 2 servings
Nutritional Information: 305 Calories; 14g Fat; 3g Sat; 8g Mono; 63mg Cholesterol; 16g Carbohydrates; 25 g Protein; 2g Fiber; 219mg Sodium; 366mg Potassium
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