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Chicken with Pear-Sage Skillet Chutney

Yield 6 servings (serving size: 1 chicken breast half and about 2 tablespoons chutney)
Keeping the skin on the pears boosts fiber content and helps the ripe fruit hold its shape even after cooking.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

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

  5. 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