Healthy Chicken With Pear And Leek Sauce

• 1 large leek, white and light green parts only, thinly sliced
• 4 teaspoons extra virgin olive oil, divided
• 2 lbs boneless skinless chicken breasts, cut into palm-sized pieces
• 1/2 teaspoon garlic powder
• 1 (15 ounce) can pears (halved, in juice)
• 1 cup reduced-sodium chicken broth, divided
• 3 teaspoons cornstarch
• 3 tablespoons cranberry sauce (or currant jelly)
• 1/4 cup walnuts, chopped and toasted

1. Place sliced leek in a colander, rinse and drain well.
2. Cut the pear halves into chunks, reserving the juice in the can.
3. Season cut chicken with garlic powder and (optional) salt and pepper.
4. Heat 2 t oil in a large skillet over medium-high heat.
5. Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
6. Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
7. Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
8. Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
9. While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
10. Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
11. Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
12. Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
13. Serve sprinkled with walnuts.

only, extra virgin olive oil, chicken breasts, garlic powder, chicken broth, cornstarch, cranberry sauce, walnuts

Taken from www.food.com/recipe/healthy-chicken-with-pear-and-leek-sauce-328337 (may not work)