Ingredients

• 2 boneless, skinless chicken breasts, trimmed (8 ounces)
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground pepper, divided
• 4 teaspoons extra-virgin olive oil, divided
• 1 pear, peeled, cored and thickly sliced
• 2 tablespoon finely chopped shallot
• 1/2 teaspoon curry powder
• 1/4 cup dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoon “lite” coconut milk
• 2 teaspoons chopped fresh cilantro
• 2 teaspoons chopped fresh mint

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Cooking Directions

Step 1

Season chicken on both sides with 1/8 teaspoon salt and a pinch of pepper. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until well-browned on both sides, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 2

Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add pear, shallot and curry. Cook, stirring, until softened, 2 to 3 minutes. Add wine and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.

Step 3

Return the chicken and any accumulated juices to the pan. Reduce heat and simmer until the chicken is cooked through, 4 to 6 minutes. Transfer the chicken to 2 plates. Add coconut milk, cilantro and mint to the pan and stir to combine. Season with the remaining 1/8 teaspoon salt and pinch of pepper and spoon over the chicken.