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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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
Directions
Step 1
Pound the chicken breasts to an even thickness, about 1/2 inch, then slice them into 2-3-inch medallions.
Step 2
Season the chicken medallions with salt and black pepper on both sides.
Step 3
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.
Step 4
Peel and core the pears, then dice them into small cubes.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (1006.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1159.9 |
| Total Fat 29.7g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 328.7mg | 0% |
| Sodium 1618.4mg | 0% |
| Total Carbohydrate 98.7g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 65.4g | |
| Protein 126.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.7mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 678.6mg | 0% |
Source of Calories