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Autumn Chicken With Pears




Source of Recipe


newsnet5.com


Recipe Introduction


Pears join cranberries in this elegant entrée. Aromatic and fluffy, quickly prepared basmati rice is the ideal accompaniment.




List of Ingredients




4 boneless, skinless chicken breast halves (about 4 ounces each)

3 tbsp. all-purpose flour

1/8 tsp. pepper

Dash of salt

2 tbsp. olive oil

2 pears (at room temperature) peeled if desired, cored and cut into ¼-inch wedges

2 scallions, finely chopped

1 clove garlic, minced

¾ c. apple juice

¼ c. dried cranberries (see Tip)

1 tbsp. fresh thyme leaves, or 1 tsp. dried thyme

½ tsp. pepper, or to taste

Toasted sliced almonds, chopped pecans or chopped walnuts for garnish



Recipe



Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness.

Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken breast into the flour mixture.

Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken breasts in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.

With tongs, transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tablespoon olive oil in the sauté pan. Add the pears, scallions, and garlic. Cook, stirring, for about 2 minutes, or until the pears are slightly tender.

Reduce the heat to medium. Stir in the remaining ingredients and return the chicken to the skillet. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points. Taste and adjust the seasoning.

For each serving, place a chicken breast on a bed of rice or couscous; top with the pears, cranberries, and sauce.

SERVES 4