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How to make Paprika & maple chicken escalopes with pear

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 60ml (1/4 cup) maple syrup (see note)
  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove, crushed
  • 2 teaspoons ground paprika
  • 2 (about 500g) single chicken breast fillets, halved horizontally
  • 1 tablespoon olive oil
  • 1 large Packham pear, cut into 1cm-thick slices horizontally
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon wholegrain mustard
  • 100g baby spinach leaves

Method

  • Step 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.
  • Step 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 with foil. 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 plate.
  • Step 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 to serve.