Chicken Thighs with Pear and Leek Sauce

4 large boneless, skinless chicken thighs
1 large leek, white and light green parts only, thinly sliced
4 tsp extra virgin olive oil
3/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 large ripe pear, peeled and diced
3/4 cup sodium chicken broth, divided
2 tsp cornstarch
2 tbs currant jelly
1/4 cup chopped walnuts, toasted

I think I would choose to use chicken breast next time to save some calories, but either would work.

Place sliced leek in a colander, rinse and drain well

Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.

Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth, simmer until the pear is soft and the broth is evaporated, about 2 minutes.

Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.

Serving Size: Makes four servings

Number of Servings: 3

Recipe submitted by SparkPeople user ROCKETQUEEN467.