1
2 garlic cloves, minced
1 large onion, chopped
2 tbsp butter
2 firm ripe pears
4 skinless, boneless chicken breasts
1 tsp chopped fresh thyme, or rosemary, or 1/2 tsp dried thyme or rosemary leaves
1/2 tsp salt
1/2 tsp pepper
1/2 cup dry white wine
1/4 cup water
2 tbsp Dijon mustard
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.
Calories 286, Protein 31.8g, Carbohydrates 17.4g, Fat 8.8g, Fibre 3.2g.
Juicy pears add a sweet fall flair to a chicken saute.