Curried-Pear Chicken

http://www.eatingwell.com/recipes/curried_pear_chicken.html_0

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 Sautéed Watercress.

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

Ingredients

• 2 boneless, skinless chicken breasts, trimmed (8 ounces)
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground pepper, divided
• 4 teaspoons extra-virgin olive oil, divided
• 1 pear, peeled, cored and thickly sliced
• 2 tablespoons finely chopped shallot
• 1/2 teaspoon curry powder
• 1/4 cup dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons “lite” coconut milk
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh mint

Preparation

1. 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.
2. 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.
3. 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.

Nutrition

Per serving : 305 Calories; 14 g Fat; 3 g Sat; 8 g Mono; 63 mg Cholesterol; 16 g Carbohydrates; 25 g Protein; 2 g Fiber; 219 mg Sodium; 366 mg Potassium

1 Carbohydrate Serving

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