CHICKEN STIR-FRIED WITH BOSC PEARS
Asian pears are now available anywhere...I found them at Wal-Mart! I've tried a whole lot of stir fry combinations (probably close to 200!) and this one from Eileen Yin-Fei Lo is truly phenomenal. The shallots, pears, asparagus and macadamia nuts go great together - I know it sounds odd but you've got to trust me on this one. Cook time includes marinade time.
Provided by FLKeysJen
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 24
Steps:
- Combine the marinade ingredients in a large bowl.
- Add the chicken and allow to rest for at least 20 minutes.
- In another bowl, combine the sauce ingredients and reserve.
- Heat a wok over high heat for at least 45 seconds.
- Add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. When a wisp of white smoke appears, add the ginger slices, stir and cook for 15 seconds.
- Add the asparagus and cook, stirring, for one minute.
- Add the celery and bell pepper and cook, stirring for another minute.
- Add the pear and cook, stirring, for 30 seconds.
- Remove the contents of the wok and reserve on a platter.
- Add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
- When a wisp of white smoke appears, add the shallots, stir, and cook for 20 seconds.
- Add the garlic and stir briefly.
- Add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
- Turn over and cook for one minute.
- Splash the wine over, and stir to mix.
- Add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
- Make a well in the center of the mixture, stir the sauce mixture, pour in and stir to mix until the sauce thickens, about 1 1/2 minutes.
- Turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.
Nutrition Facts : Calories 475.7, Fat 33.3, SaturatedFat 5.5, Cholesterol 43.9, Sodium 773.7, Carbohydrate 25.7, Fiber 5.4, Sugar 10.6, Protein 22.3
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.
CHICKEN WITH ROSEMARY BUTTER SAUCE
This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.
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