Low Fat Chicken Medallions With Cinnamon Raspberry Pear Sauce

"THIS is D-E-L-I-C-I-O-U-S, true! Found recipe while surfing the net too! Changed slightly to suit out taste, yes! How long until someone reviews this? GUESS!"
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • DRAIN pears and reserve liquid.
  • COMBINE reserved liquid, balsamic vinegar, thyme and cinnamon (can use allspice too!).
  • CUT chicken breasts horizontally in half and then cut breast vertically in half.
  • SPRINKLE with salt and pepper.
  • HEAT 2 tbsp of chicken broth and garlic in pan and BROWN chicken; remove to warm platter.
  • ADD liquid-pear mixture to pan until slowly BOILS.
  • ADD chicken back to pan with mixture and SIMMER for 10 minutes.
  • REMOVE chicken again to warm platter and reduce liquid for 5 minutes.
  • STIR in pears and raspberries and coat well until warm.
  • SPOON sauce over chicken and.
  • ENJOY!
  • NOTE: Can use canned pears to make it simpler!

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Reviews

  1. This is delicious and easy. We'll definitely make it again!
     
  2. Delicious Delicious Delicious !!!
     
  3. This was quite good. I served it with a parmasan pilaf and roasted asparagus. I found the overall flavor to be lacking body so I think I'll add some honey to blend the flavors together.
     
  4. This was delicious! The dish is quite easy to make, yet tastes complex and delightful. We followed the recipe exactly, with the exception of extra garlic. It could also be tasty with the addition of a bay leaf or a bit of whole leaf basil. We served it with a simple rice pilaf. Yummy!
     
  5. Excellent the sauce has a wonderful flavour. I love the sweetness of the pear juice followed by the bite from the balsamic and the addition of the thyme is excellent. I served mine with carrot rosti and it was simply a wonderful meal, so quick and easy to throw together and would definitely be guest worthy. I did add a bit more garlic than stated but other than that made as and I will definitely making again. Great post mickeydownunder!
     
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RECIPE SUBMITTED BY

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
 
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