Updated Nov 24, 2014Chatelaine
- In a large frying pan set over medium-high heat, sauté garlic and onion in 1 tbsp (15 mL) butter until onion begins to soften, 3 to 4 minutes. Meanwhile, slice pears into quarters. Cut out and discard cores. Add pears to pan. Stir often until golden, 2 minutes. Remove to a plate. Loosely cover with foil.
- Melt remaining 1 tbsp (15 mL) butter in pan. Add chicken and cook until golden-tinged, 2 to 3 minutes per side. Return onion and pears to pan. Sprinkle with seasonings. Stir or whisk wine with water and Dijon and add to pan. Using a wooden spoon, scrape up and stir in any brown bits. Reduce heat to medium-low. Cover and simmer, turning chicken occasionally, until it feels springy when pressed, 10 to 12 more minutes. Place chicken on dinner plates. Spoon pears and sauce overtop.
Juicy pears add a sweet fall flair to a chicken saute.