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Sauteed Chicken with Pears




Source of Recipe


The Seattle Times - "Winter-Summer Chicken" by Lori Longbotham


Recipe Introduction


Serves 4.


List of Ingredients




4 boneless and skinless chicken-breast halves
About 1/12 tablespons flour
1 tablespoon olive oil
1/8 teaspoon salt
Freshly ground black pepper to taste
1/3 cup finely chopped shallots (about two large shallots)
1/2 cup pear juice or nectar, or substitute apple juice,
divided
1/2 cup chicken broth
1/8 teaspoon dried thyme
1 teaspoon brown sugar
1 tablespoon lemon juice 1/2 teaspoon arrowroot, dissolved in
1 teaspoon water
1 ripe Bartlett pear, cored, cut into 12 wedges, each wedge
halved crosswise
1/4 cup sour cream (can be light)
1 tablespoon finely minced parsley

Recipe



Lightly dust the chicken breasts with flour. Heat the olive oil in a large, nonstick skillet over medium heat. when hot, put the chicken into the pan. sprinkle lightly with salt and pepper; cook about five minutes on each side, or until cooked through. Remove from the pan and hold in a warm oven.

Put the shallots into the pan and saute for one minute, adding about a tablespoon of the pear juice. then pour in the remaining juice and broth; add the thyme, brown sugar and lemon juice. Cook for about 4 minutes, until slightly reduced.

Stir in the dissolved arrowroot and cook for one minute. Add the pears and any juices that have gathered around the chicken; cook for 3 minutes, or until pears are just tender.

Remove the pan from the heat. Slowly stir in the sour cream. Put over low heat and gently heat through. Stir in the parsley. spoon the sauce over the chicken and serve.