Curried-Pear Chicken

Curried-Pear Chicken is a beverage that serves 2. For $2.07 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 302 calories, 25g of protein, and 12g of fat. If you have olive oil, dry white wine, fresh cilantro, and a few other ingredients on hand, you can make it. This recipe from Eating Well has 20 fans. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. Similar recipes include Curried Pear Chicken, Curried Squash-and-Pear Bisque, and Curried Chicken.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

1/2 teaspoon curry powder

1/4 cup dry white wine

2 teaspoons chopped fresh cilantro

2 teaspoons chopped fresh mint

1/4 teaspoon kosher salt, divided

2 tablespoons “lite” coconut milk

1/4 cup reduced-sodium chicken broth

4 teaspoons extra-virgin olive oil, divided

1 pear, peeled, cored and thickly sliced

1/8 teaspoon freshly ground pepper, divided

2 tablespoons finely chopped shallot

2 boneless, skinless chicken breasts, trimmed (8 ounces)

Equipment:

frying pan

aluminum foil

Cooking instruction summary:

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.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.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.

 

Step by step:


1. Season chicken on both sides with 1/8 teaspoon salt and a pinch of pepper.

2. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.

3. Add the chicken and cook until well-browned on both sides, about 3 minutes per side.

4. Transfer to a plate and cover with foil to keep warm.Reduce heat to medium and add the remaining 2 teaspoons oil to the pan.

5. Add pear, shallot and curry. Cook, stirring, until softened, 2 to 3 minutes.

6. Add wine and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.Return the chicken and any accumulated juices to the pan. Reduce heat and simmer until the chicken is cooked through, 4 to 6 minutes.

7. Transfer the chicken to 2 plates.

8. 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.


Nutrition Information:

Quickview
301k Calories
25g Protein
12g Total Fat
17g Carbs
9% Health Score
Limit These
Calories
301k
15%

Fat
12g
19%

  Saturated Fat
2g
18%

Carbohydrates
17g
6%

  Sugar
9g
11%

Cholesterol
72mg
24%

Sodium
447mg
19%

Alcohol
3g
17%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
62%

Selenium
36µg
52%

Vitamin B6
0.93mg
47%

Phosphorus
271mg
27%

Potassium
613mg
18%

Vitamin B5
1mg
17%

Fiber
3g
13%

Magnesium
42mg
11%

Vitamin E
1mg
11%

Vitamin K
10µg
10%

Vitamin B2
0.15mg
9%

Manganese
0.16mg
8%

Vitamin C
6mg
7%

Copper
0.14mg
7%

Vitamin B1
0.09mg
6%

Iron
1mg
6%

Zinc
0.88mg
6%

Vitamin B12
0.26µg
4%

Folate
15µg
4%

Calcium
24mg
2%

Vitamin A
73IU
1%

covered percent of daily need
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