Curried Pear Chicken

If you have roughly 35 minutes to spend in the kitchen, Curried Pear Chicken might be an excellent gluten free and dairy free recipe to try. For $1.91 per serving, you get a main course that serves 4. One portion of this dish contains approximately 25g of protein, 8g of fat, and a total of 256 calories. This recipe from Eating Well has 112 fans. If you have canolan oil, low sodium chicken broth, pears, and a few other ingredients on hand, you can make it. With a spoonacular score of 63%, this dish is pretty good. Users who liked this recipe also liked Curried-Pear Chicken, Curried Squash-and-Pear Bisque, and Curried Chicken.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

3 teaspoons extra-virgin olive oil, or canola oil, divided

1 teaspoon curry powder

1/2 cup dry white wine

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

1/2 cup reduced-sodium chicken broth

2 pears, peeled, cored and thickly sliced

1/4 teaspoon freshly ground pepper, plus more to taste

1/4 teaspoon salt, plus more to taste

1/4 cup finely chopped shallots

4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)

2 tablespoons unsweetened coconut milk

Equipment:

frying pan

aluminum foil

Cooking instruction summary:

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.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.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.

 

Step by step:


1. Season chicken on both sides with 1/4 teaspoon each salt and pepper.

2. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat.

3. Add the chicken and cook until well browned, about 3 minutes per side.

4. Transfer to a plate and tent with foil.Reduce heat to medium.

5. Add the remaining 1 1/2 teaspoons oil to pan.

6. Add pears, shallots and curry powder. Cook, stirring, until softened, 2 to 3 minutes.

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

8. 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.


Nutrition Information:

Quickview
266k Calories
25g Protein
8g Total Fat
18g Carbs
10% Health Score
Limit These
Calories
266k
13%

Fat
8g
12%

  Saturated Fat
2g
16%

Carbohydrates
18g
6%

  Sugar
10g
12%

Cholesterol
72mg
24%

Sodium
291mg
13%

Alcohol
3g
17%

Get Enough Of These
Protein
25g
51%

Vitamin B3
12mg
62%

Selenium
37µg
53%

Vitamin B6
0.95mg
48%

Phosphorus
281mg
28%

Potassium
654mg
19%

Vitamin B5
1mg
17%

Fiber
3g
15%

Manganese
0.26mg
13%

Magnesium
47mg
12%

Vitamin B2
0.16mg
9%

Vitamin C
7mg
9%

Copper
0.16mg
8%

Vitamin K
7µg
7%

Iron
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.98mg
7%

Zinc
0.96mg
6%

Folate
19µg
5%

Vitamin B12
0.26µg
4%

Calcium
30mg
3%

Vitamin A
122IU
2%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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