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. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
Advertisement

Ingredients

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.

    Advertisement
  • 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.

Nutrition Facts

304 calories; 13.1 g total fat; 2.8 g saturated fat; 63 mg cholesterol; 271 mg sodium. 382 mg potassium; 16.6 g carbohydrates; 3.5 g fiber; 9 g sugar; 24.5 g protein; 235 IU vitamin a iu; 4 mg vitamin c; 10 mcg folate; 35 mg calcium; 1 mg iron; 30 mg magnesium;