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Name: Curried Pear Chicken (Eating Well)
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 ts Cooking oil; 1 1/2 ts Cooking oil; or spray; 400 g Skinless boneless chicken; 1 tb Chopped fresh mint; 1 tb Fresh Cilantro chopped; Salt and pepper; 2 tb Unsweetened coconut milk;; Salt and pepper; 1/2 c Dry white wine; 1/4 c Shallots; finely chopped; 2 Pears; cored and peeled and; 1 ts Curry powder; 1/2 c Low-salt chicken broth;

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INGREDIENTS

1 1/2 ts Cooking oil
1 1/2 ts Cooking oil; or spray
400 g Skinless boneless chicken
1 tb Chopped fresh mint
1 tb Fresh Cilantro ; chopped
Salt and pepper
2 tb Unsweetened coconut milk;
Salt and pepper
1/2 c Dry white wine
1/4 c Shallots; finely chopped
2 Pears; cored and peeled and
1 ts Curry powder
1/2 c Low-salt chicken broth;

Servings

INSTRUCTIONS

[1] SAUTE CHICKEN: Season boneless, skinless chicken breasts on both sides with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. olive or canola oil over medium-high heat. Add chicken and sear until well browned, about 3 minutes per side. Transfer chicken to a plate (not paper) and tent with foil. [2] FLAVOR: Reduce heat to medium and add second measure of oil to skillet. Add the aromatics in order listed. Cook stirring until softened, 2 to 3 minutes. [3] MAKE SAUCE: Add the liquids in order listed. Bring to a simmer. Cook until slightly thickened, about 3 minutes. [4] ASSEMBLE & SERVE: Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stirring, add coconut milk, cilantro and mint to the sauce. Season with salt and pepper and spoon over the chicken. >FYI: When sauteing skinless boneless chicken breast halves, the first goal is to get a nicely caramelized, slightly crusted exterior, while keeping the inside moist and tender. The second goal is to get a fast, delicious pan sauce that capitalizes on the rich flavor left in the skillet after the Chicken is cooked. Therefore Eating Wells Kitchen staff recommend using a cast iron skillet. March 1998 has ten sauces to try. >from Pat Hanneman (Kitpath) MC-PER SERVING 203 cals, 7.3 g fat (31.7%) If served with 1/2 cup of hot cook whtie rice, add 130 cals. Recipe by: EatingWell (magazine) 1998 March Posted to EAT-LF Digest by KitPATh on Feb 23, 1998

NOTES

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Curried Pear Chicken (Eating Well)

1 1/2 ts Cooking oil 
1 1/2 ts Cooking oil; or spray 
400 g Skinless boneless chicken 
1 tb Chopped fresh mint 
1 tb Fresh Cilantro chopped
  Salt and pepper 
2 tb Unsweetened coconut milk; 
  Salt and pepper 
1/2 c Dry white wine 
1/4 c Shallots; finely chopped 
2  Pears; cored and peeled and 
1 ts Curry powder 
1/2 c Low-salt chicken broth;

[1] SAUTE CHICKEN: Season boneless, skinless chicken breasts on both sides  with salt and pepper. In a large heavy skillet, heat 1-1/2 tsp. olive or  canola oil over medium-high heat. Add chicken and sear until well browned,  about 3 minutes per side. Transfer chicken to a plate (not paper) and tent  with foil.    [2] FLAVOR: Reduce heat to medium and add second measure of oil to skillet.  Add the aromatics in order listed. Cook stirring until softened, 2 to 3  minutes.    [3] MAKE SAUCE: Add the liquids in order listed. Bring to a simmer. Cook  until slightly thickened, about 3 minutes.    [4] ASSEMBLE & SERVE: Return chicken and juices to skillet; reduce heat to  low. Simmer until chicken is cooked through, about 4 minutes. Transfer  chicken to a warmed platter. Stirring, add coconut milk, cilantro and mint  to the sauce. Season with salt and pepper and spoon over the chicken.    >FYI: When sauteing skinless boneless chicken breast halves, the first goal  is to get a nicely caramelized, slightly crusted exterior, while keeping  the inside moist and tender. The second goal is to get a fast, delicious  pan sauce that capitalizes on the rich flavor left in the skillet after the  Chicken is cooked. Therefore Eating Wells Kitchen staff recommend using a  cast iron skillet. March 1998 has ten sauces to try.    >from Pat Hanneman (Kitpath) MC-PER SERVING 203 cals, 7.3 g fat (31.7%) If  served with 1/2 cup of hot cook whtie rice, add 130 cals.    Recipe by: EatingWell (magazine) 1998 March    Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 23,  1998

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Nutrition

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Serving Size: 1 Serving (153g)
Recipe Makes: 4 Servings

Calories: 159
Calories from Fat: 58 (36%)

Amt Per Serving		% DV

	Total Fat 6.4g	9 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.3g
Cholesterol 70mg		22 %
Sodium 227.9mg		8 %
Potassium 309.8mg		8 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.6g
Protein 22.1g		32 %
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Calories per serving: 159

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