CURRIED PEAR CHICKEN

Amount Measurement Ingredient Preparation Method

400 grams skinless boneless chicken breasts (one 3-1/4-oz fillet per serving)
salt and pepper
1 1/2 teaspoons cooking oil
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1 1/2 teaspoons cooking oil or spray
2 pears cored and peeled and thickly sliced
1/4 cup shallots finely chopped
1 teaspoon curry powder
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1/2 cup dry white wine
1/2 cup low-salt chicken broth defatted
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2 tablespoons unsweetened coconut milk (light)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper

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.

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.

MAKE SAUCE: Add the liquids in order listed. Bring to a simmer. Cook
until slightly thickened, about 3 minutes.

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. This works well in a cast iron skillet.