Chicken With Sauteed Pears And Rosemary Sauce

Chicken With Sauteed Pears And Rosemary Sauce
Chicken With Sauteed Pears And Rosemary Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons vegetable oil plus

  • 2

    teaspoons vegetable oil

  • 1/2

    cup chopped onion

  • 1

    tablespoon minced garlic

  • 2

    cups apple juice

  • 1/2

    cup red wine

  • 2

    tablespoons balsamic vinegar

  • 2

    tablespoons dried rosemary

  • 1

    teaspoon fresh thyme (or 1/2 tspn dried thyme)

  • 1

    pinch dried crushed red pepper

  • 1/2

    cup 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 Marsala

Directions

Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté 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; sauté 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 sauté 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.

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