Healthy Chicken With Pear and Leek Sauce
Ready In: 40 mins
Serves: 6
Ingredients
- 1 large leek, white and light green parts only, thinly sliced
- 4 teaspoons extra virgin olive oil, divided
- 2 lbs boneless skinless chicken breasts, cut into palm-sized pieces
- 1⁄2 teaspoon garlic powder
- 1 (15 ounce) can pears (halved, in juice)
- 1 cup reduced-sodium chicken broth, divided
- 3 teaspoons cornstarch
- 3 tablespoons cranberry sauce (or currant jelly)
- 1⁄4 cup walnuts, chopped and toasted
Directions
- 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.
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