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Pears Take Center Plate With One-Pan Meals

El Centro, California (NAPSI) - Weeknight meals can be both convenient and flavorful with  simple one-pan recipes. The trick is to build meals from ingredients that are  versatile and can complement their “pan-mates.”

Northwest-grown USA Pears can be used in both sweet and savory dishes.  Pears pair well with chicken, pork and fish and make a great addition to  family favorites such as pizza or grilled sandwiches.

Consider adding pears to your meals for both extra flavor and nutrition.  They are an excellent source of fiber and a good source of vitamin C. This  appetizing recipe shows off the pear’s flavor and versatility.

Crispy Chicken Cutlets with Pears  and Shallots

4 small boneless, skinless chicken  breasts

Salt and freshly ground black  pepper

¼ cup all-purpose flour

2 tablespoons extra-virgin olive  oil, divided

3 tablespoons unsalted butter,  divided

2 shallots, thinly sliced

2 USA Pears, peeled, cored and cut  in ½-inch dice

¾ cup chicken stock

Juice of 1 lemon

1 teaspoon Dijon mustard

4 teaspoons finely chopped fresh  thyme (about 4 sprigs)

2 tablespoons coarsely chopped  flat-leaf parsley

Place each chicken breast between 2  sheets of plastic wrap. Using a heavy skillet, pound the breasts to ¼-inch  thickness. Season both sides with salt and pepper and lightly coat with  flour.

Place 1 tablespoon each of olive  oil and butter in a large skillet over medium-high heat. When the butter  begins to foam, add two of the chicken breasts and sauté on one side  until golden brown, 2 to 3 minutes. Turn and sauté until cooked  through, 2 to 3 minutes. Transfer the chicken to a plate and repeat with 1  tablespoon each of olive oil and butter and remaining chicken breasts.

Add the shallots and pears to the  pan and cook over medium-high heat until lightly translucent and golden,  about 3 minutes. Add the chicken stock, lemon juice, mustard and any juices  on the plate and deglaze the pan, scraping any brown bits on the bottom with  a wooden spoon. Simmer until the sauce reduces by half, about 4 minutes. Add  the chopped thyme and parsley and stir in the remaining tablespoon of butter  until just melted.

Spoon sauce over chicken cutlets  and serve over wilted spinach.

Yield: Makes 4 servings.

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