Curried-Pear Chicken

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Curried-Pear Chicken

Curried-Pear Chicken

Coconut milk, cilantro and mint give this dish a fresh, exotic flavor. We prefer using a Bartlett pear but any type will do. Serve with brown basmati rice and Sautéed Watercress.

Serves 2

Prep Time 30 min

Total Time 35 min.

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

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.


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