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:
covered percent of daily need
