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Chicken Breast Saute




Source of Recipe


Internet


Recipe Link: http://www.happycookers.com

List of Ingredients




1-2 chicken breasts, skinned and boned
1 teaspoon Dijon mustard
sprinklings of salt and pepper
1/8 teaspoon paprika
pinch of dried oregano or other dried herbs (Italian seasoning, etc)
1 teaspoon extra-virgin olive oil (DMP is good!)
1 teaspoon unsalted butter
1 fresh Bartlett pear, diced
1 small onion, diced
4 tablespoons white wine
snipped fresh parsley

Recipe



Wash and dry the chicken breasts. Spread a little mustard over each and then sprinkle with salt, pepper, paprika and your choice of herbs. Heat a good quality heavy bottomed skillet over medium high heat, adding the oil and butter. When the oil and butter is hot, but not burning, quickly add the chicken pieces. Reduce heat. Cook for 3-4 minutes on each side, or until the chicken is done. Remove to a plate. Put the skillet back on the heat. Cook the pears with the onion several minutes. Pour over chicken. Heat skillet again and when the juices are really hot, quickly add the wine. With a wooden spoon, stir to pick up all the little crispy things, making a glaze. Drizzle over the chicken breasts. Sprinkle with parsley and serve.