Sauteed Chicken with Two tone Pears Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 3 whole chicken breasts (about 1 lb. each), skinned, boned, and split | ||
| All-purpose flour | ||
| Butter/Margarine | 3 Tablespoon | |
| 1 each small red and yellow pear | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| 3/4 cup regular-strength chicken broth, homemade or purchased | ||
| Rosemary leaves | 1/2 Teaspoon | |
| Lemon wedges | 6 | |
Directions
Rinse chicken and pat dry.
Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Dust chicken with flour; shake off excess.
Melt 1 1/2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding.
Cook, turning once, until no longer pink when slashed (about 5 minutes total).
As chicken is cooked, transfer to a platter and keep warm; add more butter to pan as needed.
Core pears and cut into 1/2-inch-thick wedges.
Arrange in pan in a single layer; cook over medium-high heat just until warm (2 to 3 minutes), carefully turning once.
Arrange over chicken; keep warm.
Add wine, cream, broth, and rosemary to pan.
Bring to a boil, stirring to scrape browned bits free; boil, uncovered, until reduced by half (7 to 8 minutes).
Add any juices that have drained from chicken; bring sauce to a boil and pour around chicken.
Garnish with lemon wedges.
Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
Dust chicken with flour; shake off excess.
Melt 1 1/2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add chicken, a portion at a time, without crowding.
Cook, turning once, until no longer pink when slashed (about 5 minutes total).
As chicken is cooked, transfer to a platter and keep warm; add more butter to pan as needed.
Core pears and cut into 1/2-inch-thick wedges.
Arrange in pan in a single layer; cook over medium-high heat just until warm (2 to 3 minutes), carefully turning once.
Arrange over chicken; keep warm.
Add wine, cream, broth, and rosemary to pan.
Bring to a boil, stirring to scrape browned bits free; boil, uncovered, until reduced by half (7 to 8 minutes).
Add any juices that have drained from chicken; bring sauce to a boil and pour around chicken.
Garnish with lemon wedges.
Chef
