Chicken Breasts with Gingered Asian Pears and Cauliflower
Nutrition
Calories: 170 kcalCarbohydrates: 17 gProtein: 25 gFat: 13 gSaturated Fat: 11 gCholesterol: 56 mgSodium: 370 mgFiber: 6 gSugar: 13 gVitamin A: 3.625 IUCalcium: 28 mgIron: 10 mg
Ingredients
- 6 whole boneless chicken breasts skin on
- 1/2 tsp salt
- 1 dash Black pepper freshly ground, to taste
- 2 tbsp butter
- 1 whole small onion chopped
- 2 whole pear Hosiki or other Asian pears, peeled, cored, and sliced
- 1/2 tsp ground ginger
- 1 whole small head cauliflower cut into florets
- 1 cup chicken stock
- 1 to 2 tbsp Canton ginger liqueur
Instructions
- Rinse the chicken breasts and pat dry with paper towels. Sprinkle with salt and pepper.
- Melt the butter in a wide, heavy sauté pan over medium-high heat. Add the onion and sauté just until pale, about 5 minutes.
- Add the pears and ginger, reduce the heat to medium, and shake and stir gently just until the pears are tender, 2 to 3 minutes. Scoop up the pears with a skimmer or slotted spoon and place in a bowl.
- Return the pan to medium-high heat and add the chicken breasts, skin side down, to the fat remaining in the pan. Sauté, turning once, until well browned, 6 to 7 minutes on each side. Remove the chicken to a plate.
- Add the cauliflower florets, arranging stems up. Raise the heat to high, add the stock, and bring to a boil. Cover, reduce the heat to low, and simmer the cauliflower until somewhat softened, about 5 minutes.
- Remove the cauliflower with a slotted spoon and add to the bowl with the pears. Raise the heat and boil the juices until they darken and reduce to about 1/4 cup.
- Return the chicken to the pan, top with the pears and cauliflower, and sprinkle with the ginger liqueur. Cover and simmer for 3 to 4 minutes longer.
- Place the breasts on a platter with the sauce spooned over them.