Seared Chicken Breasts with Pear Sauce
4 teaspoons olive oil
1 cup packed parsley, minced (or substitute with 1 tablespoon dried parsley)
1 tablespoon arrowroot starch
2 teaspoons ground cumin
2 teaspoons ground mustard
½ teaspoon ground cloves
4 boneless skinless organic chicken breasts
4 pears, diced (leave peels on)
¼ cup raisins
2 inch piece of fresh ginger, zested
4 cups chicken broth
Fresh baby spinach (enough for 4 plates)
- Heat oil in a large skillet over medium-high heat. Stir together parsley, starch, cumin, mustard, and cloves in a shallow dish. Rinse and pat dry chicken breasts with a paper towel, then dredge in the spice mixture until completely coated on both sides. Place chicken breasts in the skillet and sear for 3 minutes on each side.
- After searing the second side, add pears, raisins, and ginger to the skillet. Turn heat down to medium low and pour in chicken broth. Adjust heat to a gentle simmer and allow to simmer for 15 minutes, covered.
- After 15 minutes, check your chicken breasts (pierce with a knife to make sure they’re no longer pink inside) and remove to a serving dish. Cover with a top or tin foil to keep warm. If you have large chicken breasts and they’re not fully cooked, leave them in for five more minutes of the next step, then remove to a serving dish.
- With the top off the skillet, turn heat back up until broth reaches a gentle boil (medium to medium high). Allow broth to reduce until almost gone (about 10 minutes).
- Serve chicken on top of a bed of spinach and pour pear sauce over the chicken.
Find the original recipe at The Daily Dietribe.