Ingredients

• 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 3 teaspoons extra-virgin olive oil, or canola oil, divided
• 2 pears, peeled, cored and thickly sliced
• 1/4 cup finely chopped shallots
• 1 teaspoon curry powder
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoon unsweetened coconut milk
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint

---

Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.