1 Red Anjou Pear -- cored and chopped
(leave the skin on) 3 radishes -- (2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon -- to taste
2 small basil leaves
salt -- a pinch pepper -- be generous 2 tablespoons slivered almonds -- as topping
1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice
6 ounces skinless boneless chicken breast halves -- apportioned
salt and pepper 1/2 teaspoon lemon rind -- fine julienned
olive oil spray 1/2 teaspoon canola oil -- butter flavored
1/3 pound idaho potatoes -- scrubbed and cubed
2 cloves garlic -- minced
salt and pepper 1 teaspoon olive oil -- or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated.
Do no process the almonds.
Next combine the sauce ingredients, adding things to the measure of broth.
3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
260 1/2 CALS,
8.8 G FAT /MC est
3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.
425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans.
11 1/3G FAT /MC est