Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped onion |
1 tablespoon minced garlic |
2 cups apple juice |
1/2 cup dry red wine |
2 tablespoons balsamic vinegar |
2 tablespoons dried rosemary |
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme |
1 pinch dry crushed red pepper |
1/2 cup whipping cream |
2 teaspoons vegetable oil |
1 bosc pear, quartered, cored, thinly sliced |
1 tablespoon vegetable oil |
4 boneless skinless chicken breast halves |
salt, to taste |
pepper, to taste |
1/4 cup marsala |
Directions:
1. Rosemary Sauce:.
2. Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
3. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
4. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
5. Strain mixture into small saucepan; discard solids.
6. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
7. Sauteed Pears:.
8. Heat 2 t. oil in heavy medium skillet over medium heat.
9. Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
10. Chicken:.
11. Heat 1 T oil in heavy large skillet over medium-high heat.
12. 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.
13. Add Marsala and bring to a boil.
14. Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
15. Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.
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