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Chicken with Fruit Sauce

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 teaspoons olive oil
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4 large chicken breast halves, boneless, skinless
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1 x salt and black pepper
to taste
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2 tablespoons butter
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2 medium pears
ripe, peeled, cored and sliced thin
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2 teaspoons lemon juice
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¼ cup onions
minced
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1 large garlic cloves
crushed
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½ cup white wine
dry
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¼ cup chicken broth
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2 teaspoons honey
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¼ teaspoon thyme
dried, crushed
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½ cup blueberries
fresh or frozen and thawed
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Ingredients

Amount Measure Ingredient Features
1E+1 ml olive oil
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4 large chicken breast halves, boneless, skinless
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1 x salt and black pepper
to taste
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3E+1 ml butter
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2 medium pears
ripe, peeled, cored and sliced thin
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1E+1 ml lemon juice
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59 ml onions
minced
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1 large garlic cloves
crushed
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118 ml white wine
dry
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59 ml chicken broth
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1E+1 ml honey
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1.3 ml thyme
dried, crushed
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118 ml blueberries
fresh or frozen and thawed
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Directions

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and sauté four to five minutes on each side until cooked through.

Remove from the pan and keep warm.

Melt 1 tablespoon of the butter in the pan.

Add the pears and 1 teaspoon of lemon juice.

Sauté until barely tender, about two to three minutes.

Remove from the pan and set aside.

In the same pan, cook the onion and garlic for one minute.

Add the wine and broth.

Add the honey and thyme.

Boil until thickened, three to four minutes.

Return the pears to the pan and add the blueberries.

Heat through, about two minutes.

Swirl in the remaining butter and lemon juice.

Serve the sauce over the chicken.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 15249% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 63mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 12%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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