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This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Quick chicken breast stew
3 tablespoons olive oil
4 large firm-ripe pears (Bosc would be perfect), peeled and cut in wedges 3 tablespoons olive oil
8 chicken cutlets, left medium-thick
Flour, any flour (use gluten-free if needed)
2 cups natural apple cider
3 tablespoons Slivovitz, or apple brandy
1 tablespoon cinnamon
1 tablespoon lemon zest
1 teaspoon turmeric
Ground pepper to taste Heat the oil in a large skillet, and sauté the pears just until golden-dark. Remove from the skillet and set aside. Heat the rest of the oil. Roll the cutlets lightly in the flour, and sauté about 2 minutes on each side. Add all remaining ingredients, including the pears, and bring to a boil. Reduce to medium and cook, covered, about 10 minutes. The chicken will be tender, the gravy thick and the pears tender but not mushy. Serve hot.
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