This is an interesting recipe. Different is a good word to describe this dish, but it's packed with the "Fs"! Flavor and Fiber! Yum! Yum!
Ginger Pear-Glazed Chicken
Serves 4
(Found in SHAPE November 2010)
2 TBS flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 skinless, boneless chicken breasts
1 C low-sodium chicken broth
3/4 C pear nectar (I had no idea what this was so yes, I bought canned pears and used the syrup. Karl thought this was hilarious. Hey, he's lucky I'm still cooking for him! :))
2 TBS olive oil, divided
1 C chopped scallions
1 TBS chopped ginger
2 large Asian pears, peeled, cored and cut into 1/2-inch thick slices (oops, I didn't peel...Karl didn't like this and you'll read more on that below)
1 cup baby bok choy, halved lengthwise (oops, I didn't cut these. I should read)
2 TBS chopped cilantro
I also cooked edamame for the side and they were delicious!!!
Combine flour, salt and pepper. Lightly dredge chicken in flour mixture; set aside any remaining mixture. In a small bowl, combine broth and nectar.
In a large nonstick skillet, heat 1 tablespoon oil over high heat until hot but not smoking.
Add chicken, reduce heat to medium high, and sauté for about 2 minutes on each side or until golden. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to skillet. Add 1∕2 cup scallions and the ginger and cook over medium heat for about 30 seconds or until beginning to brown.
Stir in leftover flour mixture and cook, stirring, for 15 seconds. Stir in broth mixture, increase heat to high and bring to a boil, stirring until thickened.
Return chicken to skillet, along with any juices. Reduce heat to medium-low, cover and cook for 1 to 2 minutes on each side or until chicken is just cooked through.
Divide chicken among four plates. Add pears and bok choy to skillet, raise heat to high and bring to a boil. Cover, reduce heat to medium and simmer for 1 to 2 minutes or until pears and bok choy are crisp-tender. Stir in cilantro.
Divide the mixture over ginger chicken. Garnish with remaining scallions and serve.
Karl says: "Mmmm...is there dirt on these pears? Wait, or is that the skin? Oh, you were supposed to leave the skin on? I'm used to canned pears... It's different. Good job babe."
Ginger Pear-Glazed Chicken
Serves 4
(Found in SHAPE November 2010)
2 TBS flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 skinless, boneless chicken breasts
1 C low-sodium chicken broth
3/4 C pear nectar (I had no idea what this was so yes, I bought canned pears and used the syrup. Karl thought this was hilarious. Hey, he's lucky I'm still cooking for him! :))
2 TBS olive oil, divided
1 C chopped scallions
1 TBS chopped ginger
2 large Asian pears, peeled, cored and cut into 1/2-inch thick slices (oops, I didn't peel...Karl didn't like this and you'll read more on that below)
1 cup baby bok choy, halved lengthwise (oops, I didn't cut these. I should read)
2 TBS chopped cilantro
I also cooked edamame for the side and they were delicious!!!
Combine flour, salt and pepper. Lightly dredge chicken in flour mixture; set aside any remaining mixture. In a small bowl, combine broth and nectar.
In a large nonstick skillet, heat 1 tablespoon oil over high heat until hot but not smoking.
Add chicken, reduce heat to medium high, and sauté for about 2 minutes on each side or until golden. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to skillet. Add 1∕2 cup scallions and the ginger and cook over medium heat for about 30 seconds or until beginning to brown.
Stir in leftover flour mixture and cook, stirring, for 15 seconds. Stir in broth mixture, increase heat to high and bring to a boil, stirring until thickened.
Return chicken to skillet, along with any juices. Reduce heat to medium-low, cover and cook for 1 to 2 minutes on each side or until chicken is just cooked through.
Divide chicken among four plates. Add pears and bok choy to skillet, raise heat to high and bring to a boil. Cover, reduce heat to medium and simmer for 1 to 2 minutes or until pears and bok choy are crisp-tender. Stir in cilantro.
Divide the mixture over ginger chicken. Garnish with remaining scallions and serve.
Karl says: "Mmmm...is there dirt on these pears? Wait, or is that the skin? Oh, you were supposed to leave the skin on? I'm used to canned pears... It's different. Good job babe."
