Chicken With Sauteed Pears And Rosemary Sauce

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil - plus
2 teaspoons	10ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Apple juice
1/2 cup	118ml	Red wine
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Dried rosemary
1 teaspoon	5ml	Fresh thyme
		= (or 1/2 tspn dried thyme)
1		Dried crushed red pepper
1/2 cup	118ml	Whipping 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	59ml	Marsala

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.

Source:
Bon Appetit, April 1997

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