| |
| INGREDIENTS |
| 4 |
(4 oz.) boneless, skinless chicken breasts, trimmed of fat |
| ¼ tsp. |
salt, plus more to taste |
| ¼ tsp. |
freshly ground pepper, plus more to taste |
| 3 tsp. |
extra virgin olive oil or canola oil, divided |
| 2 |
pears, peeled, cored, & thickly sliced |
| ¼ cup |
finely chopped shallots |
| 1 tsp. |
curry powder |
| ½ cup |
dry white wine |
| ½ cup |
reduced sodium chicken broth |
| 2 tbsp. |
unsweetened light coconut milk |
| 1 tbsp. |
chopped fresh cilantro |
| 1 tbsp. |
chopped fresh mint |
|
|
|
| RECIPE |
- Season chicken on both sides with ¼ teaspoon each salt and pepper.
- Heat 1½ teaspoons oil in a large heavy nonstick 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 and add the remaining 1½ teaspoons oil to pan.
- Add pears, shallots and curry powder. Cook, stirring until softened, about 2-3 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 has an internal temperature of 165ºF.
- Transfer the chicken to serving platter.
- Stir coconut milk, cilantro, and mint into the sauce.
- Season to taste with salt and pepper. Spoon over chicken.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 breast w/ ¼ c. sauce
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
274 |
|
| Total Fat |
8 g |
|
| Sodium |
387 mg |
|
| Total Carbohydrates |
18 g |
|
| Fiber |
2 g |
|
| Protein |
28 g |
|
|
|
