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Sautéed Chicken with Pear Raspberry Sauce

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Make it a Meal

Add these dishes to make a full meal:

Classic Bruschetta

Roasted Vegetables

Moist Banana Cake

Wine Pairings

Preparation facts

Yield: 4 servings

Ingredients

1 can (16 oz. or 455g) tinned pears in juice or light syrup

4 boneless, skinless chicken breast halves

1/2 cup (120mL) balsamic vinegar

2 tsp (10mL) olive oil

1 cup (150g) fresh or frozen raspberries, thawed

1 clove garlic, finely chopped

1 tsp (2g) dried thyme leaves

Salt and pepper

Directions

Drain pears; reserving all liquid. In a small bowl, combine pear liquid, vinegar and thyme; set aside.

In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, add to pan and brown on both sides. Remove chicken from skillet and set aside.

Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture and bring to a boil.

Return chicken to the skillet and simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter and keep warm.

Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries and spoon over chicken on platter.

Recipe courtesy of Pacific Northwest Tinned Pears

Nutrition facts

Serving Size 1 serving
Calories 338
Calories from Fat 50 (15%)
% Daily Value*
8%Total Fat 5g
6%Saturated Fat 1.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.4g
46%Cholesterol 137mg
8%Sodium 196mg
21%Potassium 752mg
5%Total Carbohydrate 16g
16%Dietary Fiber 4.1g
Sugars 9g
Sugar Alcohols 0g
110%Protein 55g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.