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| INGREDIENTS |
| 4 |
boneless, skinless chicken breasts, trimmed of fat (1-1¼ pounds total) |
| 1/4 tsp. |
salt, plus more to taste |
| 1/4 tsp. |
freshly ground pepper, plus more to taste |
| 3 tsp. |
extra-virgin olive oil or canola oil, divided |
| 2 |
pears, peeled, cored and thickly sliced |
| 1/4 c. |
finely chopped shallots |
| 1 tsp. |
curry powder |
| 1/2 c. |
dry white wine |
| 1/2 c. |
reduced-sodium chicken broth |
| 2 tbsp. |
unsweetened coconut milk |
| 1 tbsp. |
chopped fresh cilantro |
| 1 tbsp. |
chopped fresh mint |
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| RECIPE |
- Season chicken on both sides with ¼ teaspoon each
of salt and pepper.
- Heat 1½ 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 1½ 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.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast with ¼ sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
274 |
|
| Total Fat |
8 g |
|
| Sodium |
387 mg |
|
| Total Carbohydrates |
18 g |
|
| Fiber |
2 g |
|
| Protein |
28 g |
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