Saturday, August 4, 2012

Chicken with Pear and Avocado

Another gem from the newest cookbook in my growing library.  I have to admit that M and I were both extremely leery of this recipe, with the combination of sweet, savory, and new (never had leeks before!).  It turned out incredible! It was so simple to whip up, and the simple sauce adds so much flavor.  This would be delicious diced up on a green salad or with whole wheat pasta.  I can't wait to make it again when pears are actually in season!

4 boneless, skinless chicken breast halves
1 Tbsp canola oil
Salt and Pepper
1 Tbsp. unsalted butter
1 leek, white part only, halved lengthwise and thinly sliced crosswise
1 Bartlett or Anjou pear, peeled and cut into 1/2" pieces
1/4 cup dry white wine (we used Columbia Crest Cabernet Sauvignon, which was accompanied the meal quite well in a glass!)
1/2 cup fat-free, reduced-sodium chicken broth
1/2 large or 1 small ripe Hass avocado, cut into 12 slices


1. In a medium skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper.  Saute the chicken until lightly browned on both sides and white in the center, about 6 minutes, turning once.  Transfer the chicken to a plate, and tent with foil to keep warm.

2. Melt the butter in the pan.  Add the leek and saute until soft, 5 minutes.  Add the pear and cook until warmed through, 3 minutes, turning once.  Add the leek and pear to the chicken.

3. Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits, then boil until the wine is almost evaporated, 2 minutes.  Add the broth and boil until it is reduced by half, 4 minutes.

4.  On each of 4 dinner plates, place a piece of chicken.  Top each with 3 avocado slices and spoon one-quarter of the pear/leek on top of each.  Drizzle on the hot pan juices.  Serve immediately.