4

Rosemary Chicken with Pears and Leeks

Total Time
28 min
Prep
10 min
Cook
18 min
Serves
4
Difficulty
Easy
Ingredients

uncooked boneless skinless chicken breast(s)

20 oz, 4 (5-ounce) breasts

rosemary

2 tsp, chopped fresh

table salt

½ tsp

olive oil

1 tsp

pear(s)

2 large, firm, ripe, unpeeled, cored and thinly sliced

uncooked leek(s)

2 small, cleaned and thinly sliced, white and light green parts only

white wine

cup(s), dry variety, or reduced-sodium chicken broth

white balsamic vinegar

1 Tbsp

honey

2 tsp

red pepper flakes

tsp

unsalted butter

1 Tbsp

Instructions

  1. Sprinkle chicken with 1 teaspoon of rosemary and 1/4 teaspoon of salt. Heat 1/2 teaspoon of oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until lightly browned and cooked through, about 8 minutes. Transfer to plate and keep warm.
  2. Add remaining 1/2 teaspoon oil to skillet. Arrange pears in skillet in single layer, cut side down. Add leeks to skillet and cook until pears are lightly browned on bottom, about 3 minutes.
  3. Stir in wine, vinegar, honey, pepper flakes, remaining 1 teaspoon rosemary, and remaining 1/4 teaspoon salt. Cook until pears are softened and liquid has reduced by about half, about 4 minutes.
  4. Remove skillet from heat and stir in butter until melted. Serve chicken with pear mixture.
  5. Per serving: 1 chicken breast and 3/4 cup pear mixture

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