- 2 boneless, skinless chicken breast halves
- 1/4 tsp kosher salt, divided
- 1/8 tsp freshly ground pepper, divided
- 4 tsp olive oil, divided
- 1 pear, peeled, cored, and thickly sliced
- 2 Tbsp finely chopped shallot
- 1/2 tsp curry powder
- 1/4 C dry white wine (see notes, below)
- 1/4 C low-sodium chicken broth
- 2 Tbsp unsweetened coconut milk
- 2 tsp chopped fresh cilantro
- 2 tsp chopped fresh mint
2. Reduce heat to medium and add remaining 2 tsp 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.
3. Return the chicken and any accumulated juices to the pan. Reduce heat and simmer until 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 salt and pepper and spoon over the chicken.
Robyn's notes: I can't afford wine for cooking, so I simply used all chicken broth (or 1/2 C total) instead. Another option is to replace the wine with apple juice. I thought I had the fresh herbs in the house but turned out to have misremembered, so I just left them out. I found the chicken really quite good, but it all went best when each bite had a bit of chicken with sauce, a bit of pear, and some of the Ginger Pear Rice that I made as a side.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently