Sautéed Chicken with Pear Raspberry Sauce
Related recipes: Berries,
Dairy-Free, Delicious Living Magazine, Egg-Free, Fruit,
Garlic, Herbs, Holiday and Festive, Low-Fat,
Low-Sodium, Main Dishes, Natural Sweetener, Pears,
Poultry, Soy-Free, Wheat-Free
Yield: 4 servings
1 can (16 oz. or 455g) canned pears in juice or light syrup
4 boneless, skinless chicken breast halves
1/2 cup (120mL) balsamic vinegar
2 tsp (10mL) olive oil
1 cup (150g) fresh or frozen raspberries, thawed
1 clove garlic, finely chopped
1 tsp (2g) dried thyme leaves
Salt and pepper
Drain pears; reserving all liquid. In a small bowl, combine pear
liquid, vinegar and thyme; set aside.
In a large skillet, heat oil over medium heat until hot. Season chicken
with salt and pepper, add to pan and brown on both sides. Remove chicken from skillet and set
Add garlic; cook and stir until just sizzling. Stir in reserved
pear-vinegar mixture and bring to a boil.
Return chicken to the skillet and simmer over medium heat 8 to 10
minutes or until done. Remove chicken to serving platter and keep warm.
Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir
in pear slices and raspberries and spoon over chicken on platter.
Recipe courtesy of Pacific Northwest Canned Pears
Serving Size 1 serving
Calories from Fat 50 (15%)
% Daily Value*
8%Total Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.4g
Sugar Alcohols 0g