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
CHICKEN WITH PEARS AND HONEY-RUM SAUCE
This is a quick-to-fix dish of sautéed chicken, red bell pepper and chunks of fresh pear tossed in a lightly spiced rum sauce.
Provided by Lynne Webb
Categories Chicken
Time 20m
Number Of Ingredients 14
Steps:
- Combine the flour, cinnamon, cumin, cayenne and about 1/2 teaspoon salt in a plastic bag. Add the chicken and shake to coat.
- Heat the vegetable oil in a large skillet over medium-high heat. Using tongs, add the chicken pieces, shaking off the excess flour.
- Cook, stirring frequently, until beginning to turn golden in color, 3 to 4 minutes. Add the red pepper and cook 2 minutes longer.
- Add the rum, chicken broth and honey, bring to a simmer and add the pear.
- Reduce the heat to medium and continue cooking until the sauce has thickened slightly, about 3 minutes.
- Stir in the butter and scallions. Season to taste with salt and pepper and remove from the heat. Serve over Ginger Rice (see below).
Nutrition Facts : Calories 390 kcal, Carbohydrate 21 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 191 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 9 g, ServingSize 1 serving
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
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, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
CHICKEN BREAST WITH PEARS
Make and share this Chicken Breast With Pears recipe from Food.com.
Provided by Thea
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with allspice. Brown in heated butter in a large frying pan. Sprinkle with green onions; add mustard and broth. Cover. Reduce heat, and simmer 10 minutes.
- Add pear wedges. Cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part. Pour in brandy, if used; ignite, then wait until flames subside.
- Using a slotted spoon, remove chicken and pears to a warm serving dish; keep warm.
- To cooking pan add cream. Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened. Pour over chicken and pears.
- Good served with cooked rice and tiny peas.
SOLO CHICKEN BREAST WITH HONEY RUM SAUCE
The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Mayonnaise, Honey and Rum and set aside.
- Pat the Chicken Breast dry, apply the Pepper and Olive Oil to both sides.
- Sear in a very hot frying pan (cast Iron works great) 4 minutes on each side.
- Let the chicken rest for a couple minutes, and then slice.
- Serve over cooked rice or pasta, and drizzle the sauce over the meat.
RUM POACHED PEARS RECIPE BY TASTY
Here's what you need: pears, water, sugar, rum, vanilla extract, vanilla ice cream, dark chocolate
Provided by Tasty
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the pears and cut the bottoms out, but leave the stems intact.
- Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
- Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
- Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
- Add optional ice cream.
- Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
- Enjoy!
Nutrition Facts : Calories 356 calories, Carbohydrate 67 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, Sugar 60 grams
BALSAMIC CHICKEN WITH PEARS
This is from the diet recipe section on whatscookingamerica.com and they credit the recipe as adapted from the cookbook The Convent Cook, by Maria Tisdall.
Provided by DogAndCatDoc
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels.
- One at a time, place the chicken breast between two sheets of plastic wrap.
- Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
- Season on both sides with salt and pepper.
- In a large frying pan over medium-high heat, add the olive oil.
- When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
- Remove from heat and transfer to a platter, cover, and keep warm.
- To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
- Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
- To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
- Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.
- Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.
- Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
- Taste and adjust the seasoning if necessary. Remove chicken from heat.
- Place the chicken on individual serving plates or on a large platter.
- Using a slotted spoon, mound the fruit over the top.
- Spoon the sauce over the fruit and around the chicken.
- Serve immediately.
Nutrition Facts : Calories 192.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 54.4, Sodium 226.9, Carbohydrate 17.5, Fiber 1.9, Sugar 12.3, Protein 19.3
CHICKEN WITH BRANDY-PEAR SAUCE
A relatively simple and flavorful way to make chicken, all in one skillet. The sweetness of the pear is balanced by a good dry cheese; I've listed parmesan but padano is even better. This is a good one to show off your presentation skills; a lemon twist or creatively sliced pear looks great on top.
Provided by Jordan Elwell
Categories Chicken Breast
Time 30m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet on medium-high heat.
- Cook chicken completely. Remove and set aside, keeping it warm.
- Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
- Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
- Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
- Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
- Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
- Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.
Nutrition Facts : Calories 1031.3, Fat 46.9, SaturatedFat 17.9, Cholesterol 227.1, Sodium 573.1, Carbohydrate 45.1, Fiber 7.6, Sugar 29.4, Protein 67.3
PEAR SAUCE WITH HONEY
I haven't tried this but since I love pears...how can it go wrong?? This came from an issue of Food Digest.
Provided by KEA-CA
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pears: peel, halve, core and cut into 1 inch pieces.
- In a medium saucepan with a lid, combine pears, 1/4 cup of water, lemon zest and 1/8 tsp of coarse salt.
- Bring to a simmer over medium heat.
- Cover and cook until pears are soft - 10 to 12 minutes.
- Uncover and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
- Transfer mixture to a food processor and blend until smooth.
- Add lemon juice and honey to taste.
- Serve warm or let cool, then cover and refrigerate up to 1 week.
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 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 WITH PECAN HONEY SAUCE
I got this from an Australian Women's Weekly "after work healthy" cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it!
Provided by Buzymomof3
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large fry pan.
- Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
- Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
- Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
- Add pecans and chicken. Stir.
- Serve with salad and pear slices.
Nutrition Facts : Calories 425.9, Fat 17.3, SaturatedFat 2.5, Cholesterol 128.9, Sodium 1691.6, Carbohydrate 13.4, Fiber 4.1, Sugar 4, Protein 49.1
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