Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, March 1998

Gallery

Recipe Summary test

total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

246 calories; protein 24.1g; carbohydrates 16.9g; dietary fiber 3.2g; sugars 9.4g; fat 6.8g; saturated fat 1.6g; cholesterol 62.7mg; vitamin a iu 232.3IU; vitamin c 5mg; folate 15.7mcg; calcium 31.8mg; iron 1.5mg; magnesium 35.4mg; potassium 387.3mg; sodium 275.5mg; thiamin 0.1mg.
Advertisement