Curried Pear Chicken

http://www.eatingwell.com/recipes/curried_pear_chicken.html

From EatingWell:  March 1998, EatingWell Serves Two

Coconut milk, cilantro and mint give this dish a fresh, exotic flavor. We prefer using a Bartlett pear but any type will do. Serve with brown basmati rice and Sauteed Watercress.

4 servings | Active Time: 30 minutes | Total Time: 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
• 1/4 teaspoon salt, plus more to taste
• 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

Preparation

1. 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.
2. 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.
3. 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.

Nutrition

Per serving : 274 Calories; 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

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 very lean meat, 2 fat