Healthy Chicken With Pear And Leek Sauce - cooking recipe

Ingredients

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

Preparation

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