Roy’s Light Pear-Cranberry Chicken

4 Servings 0 Better Balance Bites/Blue Points

Calories 273 Fat 6.7g Carbs 20.9g Fiber 2.6g Protein 39.5g

Ingredients

· 4 chicken cutlets, 6 oz each (see notes)

· 1/2 tsp gingerbread spice (see notes)

· 1/2 tsp salt

· 1/4 tsp pepper

· Cooking spray

· 1 small onion, thinly sliced

· 1 large pear, peeled, cored, and thinly sliced (see notes)

· 3/4 cup fresh cranberries, washed

· 1/2 tsp dried thyme

· 1/2 cup low-sodium chicken broth

· 2 teaspoons Dijon mustard

· 3 Tbsp brown sugar replacement

· 1 Tbsp light butter

Instructions

1. Season both sides of the chicken with apple pie spice, salt, and pepper as you heat a large nonstick skillet (with a cover) over medium-high heat.

2. Coat the hot skillet with cooking spray and lay the chicken in skillet and cook about 5 minutes. Flip the chicken, cover the skillet, reduce the heat to medium, and cook another 5 minutes. Transfer chicken to a plate and cover with foil to keep warm.

3. Add the onions to the pan and sauté until softened slightly, about 3-4 minutes. Add in the pear, cranberries, and thyme. Sauté until the pear has softened and the cranberries start to “pop”, about 5 minutes.

4. Add in the chicken broth, mustard, brown sugar replacement, and any accumulated juices from the resting chicken. Stir to combine. Bring to a boil and cook another 5-6 minutes to thicken the sauce.

5. Add the light butter, stir to fully incorporate, and return the chicken to the pan along with any more juice that has accumulated. Toss the chicken to coat both sides, then cover the pan and warm the chicken back up, about 3-4 minutes. Turn off the heat.

6. Serve chicken with fruit and sauce spooned over the top.

Notes

· I generally make my own cutlets by cutting 2 large chicken breasts across the center.

· You can replace the chicken with center-cut pork chops.

· If you can’t fit all the cutlets into a pan at one time, simply cook them in two batches.

· No gingerbread spice? Use apple pie spice, pumpkin pie spice, or 1/4 tsp cinnamon and 1/4 tsp ginger instead.

· You can swap out the pear for an apple.

· Leftovers can be stored up to 4 days. Reheat the chicken, with sauce on the top, covered, in the microwave for about 1 to 1 1/2 minutes.