Low Fat Chicken Medallions with Cinnamon Raspberry Pear Sauce
Transform your weeknight dinner into a gourmet experience with these Low Fat Chicken Medallions paired with a luxurious Cinnamon Raspberry Pear Sauce. This recipe features tender, perfectly seasoned chicken medallions pan-seared to golden perfection and topped with a vibrant, sweet-tart sauce made from ripe pears, fresh raspberries, and a delicate hint of honey and ground cinnamon. The sauce's silky texture is achieved with a touch of cornstarch, creating a dish that's light yet bursting with flavor. Ready in just 35 minutes, this healthy, low-fat recipe is perfect for busy evenings or special occasions. Serve it with steamed vegetables or a side of quinoa for a wholesome, elegant meal that dazzles both the eyes and the taste buds. Keywords: low fat chicken recipe, cinnamon raspberry sauce, healthy chicken dinner, easy gourmet recipes, quick weeknight meals, fruity sauce for chicken.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 medium ripe pears
- 1 cup fresh raspberries
- 1.5 tablespoons honey
- 0.5 teaspoon ground cinnamon
- 0.25 cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Pound the chicken breasts to an even thickness, about 1/2 inch, then slice them into 2-3-inch medallions.
Season the chicken medallions with salt and black pepper on both sides.
Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken medallions and cook for 3-4 minutes per side or until golden brown and fully cooked. Remove the chicken from the skillet and set it aside, covering it to keep warm.
Peel and core the pears, then dice them into small cubes.
In the same skillet, add the diced pears, raspberries, honey, ground cinnamon, and chicken broth. Stir well and cook over medium heat for 5-6 minutes, or until the pears have softened and the raspberries begin to break down into a sauce-like consistency.
In a small bowl, mix the cornstarch and water until smooth. Gradually stir this mixture into the fruit sauce. Cook for another 1-2 minutes, or until the sauce thickens slightly.
Return the chicken medallions to the skillet, spooning some of the sauce over the top. Let everything simmer together for 1-2 minutes, ensuring the chicken is warm and well-coated.
Serve the chicken medallions on a plate, topped generously with the cinnamon raspberry pear sauce. Optionally, garnish with a few fresh raspberries or a sprinkle of cinnamon. Enjoy!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 65.4 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
