1/4 teaspoon freshly ground pepper, plus more to taste
3 teaspoons extra-virgin olive oil, or canola oil, divided
2 pears, peeled, cored and thickly sliced
1/4 cup finely chopped shallots
1 teaspoon curry powder
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsweetened coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to pan. Add pears, shallots and curry powder. 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 pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir coconut milk, cilantro and mint into the sauce. Season to taste with salt and pepper and spoon over chicken.
Per serving :
8 g Fat;
2 g Sat;
4 g Mono;
66 mg Cholesterol;
18 g Carbohydrates;
28 g Protein;
2 g Fiber;
387 mg Sodium;
467 mg Potassium