Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
This Chicken with Fruit Sauce is made with made with pears, boneless chicken breasts, and more.
2 t Olive Oil
4 large Chicken Breasts Halves-Boneless And Skinless
Salt And Pepper To Taste
2 T Butter
2 md Ripe Pears; Peeled, Cored And Sliced Thin
2 t Lemon Juice
1/4 c Onion; Minced
1 large Garlic Clove; Crushed
1/2 c Dry White Wine
1/4 c Chicken Broth
2 t Honey
1/4 t Dried Thyme; Crushed
1/2 c Fresh Or Frozen Blueberries;-Thawed
In a large skillet, heat the olive oil over medium-high heat. Add the
chicken and sauté four to five minutes on each side until cooked
through. Remove from the pan and keep warm.
Melt 1 T of the butter in the pan. Add the pears and 1 t of lemon juice. Sauté until barely tender, about two to three minutes. Remove from the pan and set aside.
In the same pan, cook the onion and garlic for one minute. Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes.
Return the pears to the pan and add the blueberries. Heat through, about two minutes. Swirl in the remaining T of butter and t of lemon juice. Serve the sauce over the chicken.
Yield: 4 servings.