Chicken with Pear-Sage Skillet Chutney

Keeping the skin on the pears boosts fiber content and helps the ripe fruit hold its shape even after cooking.

Yield:

6 servings (serving size: 1 chicken breast half and about 2 tablespoons chutney)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 20 %
Fat 6.3 g
Satfat 1.4 g
Monofat 2.6 g
Polyfat 1.5 g
Protein 40 g
Carbohydrate 14.6 g
Fiber 2 g
Cholesterol 108 mg
Iron 1.6 mg
Sodium 388 mg
Calcium 34 mg

Ingredients

2 teaspoons canola oil, divided
6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
2 tablespoons brown sugar
3 tablespoons cider vinegar
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon mustard seeds
2 cups cored, finely chopped Bartlett pear (about 2 pears)

Preparation

Preheat oven to 375°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 2 minutes on each side or until browned. Remove from pan.

Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and bell pepper to pan. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, mustard seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently.

Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375° for 15 minutes or until chicken is done.

Wine note: Pinot gris, the same grape as pinot grigio, is known for producing fuller-bodied whites brimming with fruit flavors like apple and pear when grown in the cool climate of Oregon's Willamette Valley. Ponzi Vineyards Pinot Gris 2005 ($17), with its clove and almond notes, echoes the concentrated pear and herbal flavors that are found in the chutney. -Jeffery Lindenmuth

Note:

Dana McCauley,

October 2006