Yum – chicken with pears in a delicious sauce! This is a recipe you will love and it looks as wonderful as it tastes! Even better is that it can all be made in one pan.
This recipe calls for both red wine and brandy. You can substitute sherry or Marsala for the brandy or omit the red wine (adding extra apple juice instead), but the taste will change a bit. Brandy adds such a unique and delicious flavor to sauces and gravies that it’s always good to keep some on hand; same with red wine which is perfect for marinara and other sauces. Although it doesn’t keep forever, red wine tightly corked lasts longer than white and is great to have on hand.
Chicken with Pears Recipe
Ingredients for Chicken with Pears:
- 6 tablespoons oil (divided)
- 2 – 3 large pears, peeled and thinly sliced
- 1 cup chopped onion
- 4 large garlic cloves, minced
- 1 cup apple juice
- 2 cups chicken broth
- ½ cup red wine
- 4 tablespoons balsamic vinegar
- 1 tablespoon rosemary
- 1 tsp. thyme
- ¼ tsp. red pepper flakes
- 1 cup milk (or cream)
- 3 large boneless chicken breasts, halved and pounded to 1/2-inch thick
- ½ cup flour
- ½ cup brandy
Directions for making Chicken with Pears:
In a large skillet, heat 2 tablespoons of the oil and sauté the pears until tender – about 8 minutes – turning them over occasionally. Remove the pears from the skillet and set aside.
In the same skillet, heat 2 tablespoons of the oil and sauté the onions and minced garlic cloves – about 5 minutes. Add the apple juice, chicken broth, red wine, balsamic vinegar, rosemary, thyme, and red pepper flakes; bring this mixture to a boil, then reduce the heat and simmer uncovered, stirring occasionally, for 25 minutes (this will reduce the volume of the mixture). Add the cream and simmer for 15 more minutes, stirring occasionally. Remove the mixture from the pan and set aside.
Add the final 2 tablespoons of oil in the skillet on medium heat. Put the ½ cup flour in a plastic bag and shake each chicken breast half in the flour to coat well on all sides. Put the chicken in a single layer on the bottom of the pan and sprinkle with salt and pepper. Cook the chicken for 5 minutes on each side (making sure both sides of the chicken are sprinkled with salt and pepper). Pour the sauce over the chicken and add the brandy. Bring the sauce to a boil and reduce to simmer for 2 minutes. Turn the chicken so the sauce coats it on both sides.
Put the chicken on a plate and drizzle the sauce over it. Put the pears evenly over the chicken and serve. This is delicious when served with rice.
(Based on epicurious.com recipe)