Curried Pear Chicken

From EatingWell: March 1998, EatingWell Serves Two — Subscribe Now!

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

Nutrition Profile

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

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.

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