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Chicken With Sauteed Pears And Rosemary Sauce

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlVegetable oil - plus
2 teaspoons 10mlVegetable oil
1/2 cup 31g / 1.1ozChopped onion
1 tablespoon 15mlMinced garlic
2 cups 474mlApple juice
1/2 cup 118mlRed wine
2 tablespoons 30mlBalsamic vinegar
2 tablespoons 30mlDried rosemary
1 teaspoon 5mlFresh thyme
  = (or 1/2 tspn dried thyme)
1   Dried crushed red pepper
1/2 cup 118mlWhipping cream
1   Bosc pear - quartered, cored
  And thinly sliced
4   Boneless skinless chicken breast halves
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlMarsala

Recipe Instructions

Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thym and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.

Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover seperately and refrigerate. Rewarm pears over medium-low heat before serving.)

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.

Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

This recipe yields 4 servings.

Bon Appetit, April 1997


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