Paprika and maple chicken escalopes with pear

Paprika and maple chicken escalopes with pear

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Pear slices add a sticky, caramelised sweetness to the chicken, great for kids.

The ingredient of Paprika and maple chicken escalopes with pear

  1. 60ml (1/4 cup) maple syrup
  2. 1 tbs fresh rosemary, chopped
  3. 1 garlic clove, crushed
  4. 2 tsp ground paprika
  5. 2 (about 500g) chicken breast fillets, halved horizontally
  6. 1 tbs olive oil
  7. 1 large Packham pear, cut into 1cm-thick slices
  8. 1 tbs white balsamic vinegar
  9. 1 tbs wholegrain mustard
  10. 100g baby spinach leaves

The instruction how to make Paprika and maple chicken escalopes with pear

  1. Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.
  2. Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a second plate.
  3. Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce.

Nutritions of Paprika and maple chicken escalopes with pear

fatContent: 266.963 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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