Curried-Pear Chicken

Curried-Pear Chicken

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From: EatingWell Magazine, March 1998

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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

Preparation

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  1. Season chicken on both sides with ⅛ 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 ⅛ teaspoon salt and pinch of pepper and spoon over the chicken.

Nutrition information

  • Per serving: 304 calories; 13 g fat(3 g sat); 4 g fiber; 17 g carbohydrates; 24 g protein; 10 mcg folate; 63 mg cholesterol; 9 g sugars; 0 g added sugars; 235 IU vitamin A; 4 mg vitamin C; 35 mg calcium; 1 mg iron; 271 mg sodium; 382 mg potassium
  • Carbohydrate Servings: 1

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