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Chicken and Rice with Pears
Makes 4 servings
*1 lb. boneless thin-sliced chicken breast cutlets trimmed of any fat and cut into bite-sized pieces
*3 tbls. flour
*1/2 tsp. garlic salt
*salt and pepper, to taste
*1 tbls. olive oil
*2 tbls. margarine
*1 small onion, chopped
*1/2 cup white wine
*15 oz. can sliced pears in light syrup
*1 cup chicken stock or broth
*1 tbls. brown sugar
*1/2 tsp. ground cinnamon
*1/4 tsp. ground cloves
*2 tbls. lemon juice
*1 1/2 cups instant long grain rice
1In a shallow dish, combine flour, garlic salt, salt and pepper. Coat chicken bites in seasoned flour.
2Heat olive oil and margarine in skillet. Add chicken to hot skillet. Stir in onion.
3Cook, stirring occasionally, until chicken is cooked through and browned, about 20 minutes. Add white wine and cook for 2-3 more minutes. Remove chicken from skillet and set aside.
4Drain pears by pouring juice into skillet. Add broth, scraping up any brown bits. Add brown sugar, spices and lemon juice. Bring to boil.
5Stir in rice and add chicken back to skillet.
6Cut pear halves into bite-size chunks and add to chicken and rice. Mix together.
7Cover and remove from heat. Let stand 5-7 minutes before serving.