Curried Pear Chicken
If you have roughly 35 minutes to spend in the kitchen, Curried Pear Chicken might be an excellent gluten free and dairy free recipe to try. For $1.91 per serving, you get a main course that serves 4. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 256 calories. This recipe from Eating Well has 112 fans. If you have canolan oil, low sodium chicken broth, pears, and a few other ingredients on hand, you can make it. With a spoonacular score of 63%, this dish is pretty good. Users who liked this recipe also liked Curried-Pear Chicken, Curried Squash-and-Pear Bisque, and Curried Chicken.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
3 teaspoons extra-virgin olive oil, or canola oil, divided
1 teaspoon curry powder
1/2 cup dry white wine
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1/2 cup reduced-sodium chicken broth
2 pears, peeled, cored and thickly sliced
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 teaspoon salt, plus more to taste
1/4 cup finely chopped shallots
4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
2 tablespoons unsweetened coconut milk
Equipment:
frying pan
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Season chicken on both sides with 1/4 teaspoon each salt and pepper.
2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.
3. Add the chicken and cook until well browned, about 3 minutes per side.
4. Transfer to a plate and tent with foil.Reduce heat to medium.
5. Add the remaining 1 1/2 teaspoons oil to pan.
6. Add pears, shallots and curry powder. Cook, stirring, until softened, 2 to 3 minutes.
7. 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.
8. 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 Information:
covered percent of daily need
