Chicken with Sauteed Pears and Rosemary Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons 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 teaspoon dried |
pinch of dried crushed red pepper |
1/2 cup whipping cream |
1 bosc pear, quartered, cored, thinly sliced |
4 skinless boneless chicken breast halves |
1/4 cup marsala |
Directions:
1. 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, thyme 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.
2. 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 separately and refrigerate. Rewarm pears over medium-low heat before serving.)
3. 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.
4. Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
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