This pan-seared chicken dish pairs skinless, boneless thighs with a warm pear-and-celery slaw and can be prepared on the fly!
Total time: 20 minutes II Makes: 4 main-dish servings
- 1 teaspoon olive oil
- 1 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 medium Bartlett pears, not peeled
- 2 stalks celery
- 2 tablespoons fresh lemon juice
- 1 shallot, finely chopped
- 3/4 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley leaves
- In nonstick 12-inch skillet, heat oil over medium heat. Add chicken thighs to skillet and sprinkle with salt and pepper. Cook chicken, turning over once, 8 to 10 minutes, until instant-read thermometer inserted horizontally into thickest part of thighs reaches 165 F. Transfer chicken to warm plate.
- Meanwhile, cut each pear lengthwise in half, discard core. Cut halves lengthwise into matchstick thin strips. Thinly slice celery on the diagonal. In large bowl, toss pear and celery with lemon juice; set aside.
- To same skillet, add shallot and cook, stirring constantly, until beginning to brown, 30 seconds to 1 minute. Add cider and bring to boil over high heat; whisk in mustard. Pour warm dressing over pear mixture and toss to coat. Serve slaw with chicken. Sprinkle with parsley.
Each serving: 230 calories, 23g protein, 21g carbohydrate, 6g total fat (1g saturated), 3g fiber, 94mg cholesterol, 430mg sodium
– from the Good Housekeeping cookbook, “400 Heart Healthy Recipes and Tips”.