Baked Tarragon- Mustard Chicken with Pears

By Pooh

Ingredients

• 2 skinless, boneless chicken breast
• halves, 8 ounces each
• 2 ripe medium Anjou pears
• 2 tablespoons unsalted butter
• 1/2 teaspoon cayenne pepper
• 2 tablespoons minced tarragon leaves (or
• 1 teaspoon dried)
• 2 teaspoons balsamic vinegar
• 1 1/2 tablespoons Dijon-style mustard, or
• to taste.
• SALT & fresh ground PEPPER

Preparation

Step 1

1. Set oven to 375 degrees.
2. Place the chicken breast halves
between two pieces of plastic wrap
and pound to an even 1/2 inch to
3/4 thickness. Cut each in half to
make 4 evenly sized portions.
3. Core and peel the pears. Cut each in
8 slices; set aside.
4. In a large ovenproof skillet on
medium heat, melt the butter. Stir in
the cayenne, tarragon, balsamic
vinegar, mustard and salt and pepper
to taste. Add the chicken, turning
it quickly to coat evenly.
5. Remove from the heat. Place pear
slices around chicken. Place in the
oven. Bake until chicken is cooked
through, about 15 minutes.
6. Transfer chicken to a cutting board
and cut diagonally so that each
piece fans into 4 or 5 slices.
Arrange on individual plates. Divide
pears and sauce equally. Serve hot.