Curried-Pear Chicken

I love the smell of curry powder, but don't get the opportunity to use it as often as I'd like.

• 2 boneless, skinless chicken breast halves
• 1/4 tsp kosher salt, divided
• 1/8 tsp freshly ground pepper, divided
• 4 tsp olive oil, divided
• 1 pear, peeled, cored, and thickly sliced
• 2 Tbsp finely chopped shallot
• 1/2 tsp curry powder
• 1/4 C dry white wine (see notes, below)
• 1/4 C low-sodium chicken broth
• 2 Tbsp unsweetened coconut milk
• 2 tsp chopped fresh cilantro
• 2 tsp chopped fresh mint

1.  Season chicken on both sides with 1/8 tsp salt and pinch of pepper.  Heat 2 tsp oil in medium nonstick skillet over medium-high heat.  Add chicken and cook until well-browned on both sides, about 3 minutes per side.  Transfer to a plate and cover with foil to keep warm.
2.  Reduce heat to medium and add remaining 2 tsp oil to the pan.  Add pear, shallot, and curry.  Cook, stirring, until softened, 2 to 3 minutes.  Add wine and broth; bring to a simmer.  Cook until slightly thickened, about 3 minutes.
3.  Return the chicken and any accumulated juices to the pan.  Reduce heat and simmer until chicken is cooked through, 4 to 6 minutes.  Transfer the chicken to 2 plates.  Add coconut milk, cilantro, and mint to the pan and stir to combine.  Season with the remaining salt and pepper and spoon over the chicken.

Robyn's notes: I can't afford wine for cooking, so I simply used all chicken broth (or 1/2 C total) instead.  Another option is to replace the wine with apple juice.  I thought I had the fresh herbs in the house but turned out to have misremembered, so I just left them out.  I found the chicken really quite good, but it all went best when each bite had a bit of chicken with sauce, a bit of pear, and some of the Ginger Pear Rice that I made as a side.  

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently