CHICKEN WITH PEAR SAUCE
This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!
Provided by SHANNONEALLEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
- Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
- In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g
CHICKEN WITH PEAR SAUCE
One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.
Provided by countrygirl 2
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- In a large skillet, warm the oil over medium-high heat.
- Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
- Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
- Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
- Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.
Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6
CHICKEN IN PEAR SAUCE
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.
CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE
Steps:
- Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
- Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
- When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
- While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
- Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.
PAN-SEARED CHICKEN WITH PEAR SLAW
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
- Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
- Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
- Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.
BALSAMIC CHICKEN & PEARS
Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)
Provided by á-159368
Number Of Ingredients 13
Steps:
- 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.
SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA
Provided by Jean Anderson
Categories Chicken Herb Pear Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For salsa:
- Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
- For chicken:
- Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
- Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
HEALTHY CHICKEN WITH PEAR AND LEEK SAUCE
A good weekday chicken dish that takes under an hour to make (as long as you don't have to run to the store for leeks!). I adapted this recipe from the October 2008 issue of Eating Well magazine, so it's healthy as well as tasty. My 4 year old daughter told me "make this every night", so it was a big hit! The original recipe was made with skinless, boneless, trimmed chicken thighs and currant jelly -- I substituted skinless, boneless chicken breast and, as I couldn't find currant jelly, canned cranberry sauce (like for Thanksgiving). The recipe also called for fresh, peeled and diced pear, but Whole Foods has canned Bartlett pears in pear juice which saved me lots of time. I served this with my Couscous with Peas and Carrots and steamed broccoli.
Provided by Lowfat Linda
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced leek in a colander, rinse and drain well.
- Cut the pear halves into chunks, reserving the juice in the can.
- Season cut chicken with garlic powder and (optional) salt and pepper.
- Heat 2 t oil in a large skillet over medium-high heat.
- Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
- Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
- Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
- Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
- While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
- Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
- Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
- Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
- Serve sprinkled with walnuts.
Nutrition Facts : Calories 300.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 87.8, Sodium 116.9, Carbohydrate 19, Fiber 2.9, Sugar 11, Protein 37
CHICKEN WITH PEPPER CHEESE SAUCE
A cheesy, creamy pasta dish that has just a bit of a bite. Reduce the jalapeno according to how spicy you like it. This goes great with garlic toast.
Provided by JLILLY19
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 minutes, or until tender. Drain.
- Meanwhile, in a shallow dish, mix together 1/4 cup flour, black pepper and cayenne pepper. Coat the chicken in the flour mixture, shaking off the excess. Heat the oil in a large skillet over medium heat. Add chicken pieces and cook until browned on the outside and no longer pink inside. Remove to a plate and keep warm.
- Add the bell pepper, onion, garlic and jalapeno pepper to the skillet; cook and stir over medium heat for about 5 minutes. Stir in the chicken broth, Worcestershire sauce and milk. Bring to a simmer. Stir in 1 tablespoon of flour and simmer over medium-low heat until the sauce starts to thicken.
- Remove from the heat and stir in sour cream and Monterey Jack cheese until melted. Return chicken to the pan and stir to coat with sauce. Serve chicken and sauce over pasta.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 51.5 g, Cholesterol 61 mg, Fat 16.9 g, Fiber 3 g, Protein 28.2 g, SaturatedFat 7.5 g, Sodium 181.3 mg, Sugar 4.8 g
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