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Autumn Chicken With Pears




Source of Recipe


newsnet5.com


Recipe Introduction


Pears join cranberries in this elegant entr�e. Aromatic and fluffy, quickly prepared basmati rice is the ideal accompaniment.




List of Ingredients




4 boneless, skinless chicken breast halves (about 4 ounces each)

3 tbsp. all-purpose flour

1/8 tsp. pepper

Dash of salt

2 tbsp. olive oil

2 pears (at room temperature) peeled if desired, cored and cut into �-inch wedges

2 scallions, finely chopped

1 clove garlic, minced

� c. apple juice

� c. dried cranberries (see Tip)

1 tbsp. fresh thyme leaves, or 1 tsp. dried thyme

� tsp. pepper, or to taste

Toasted sliced almonds, chopped pecans or chopped walnuts for garnish



Recipe



Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a �-inch uniform thickness.

Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken breast into the flour mixture.

Heat 1 tablespoon of the olive oil in a large nonstick saut� pan over medium-high heat. Arrange the chicken breasts in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.

With tongs, transfer the chicken to a plate and cover to keep warm.

Heat the remaining 1 tablespoon olive oil in the saut� pan. Add the pears, scallions, and garlic. Cook, stirring, for about 2 minutes, or until the pears are slightly tender.

Reduce the heat to medium. Stir in the remaining ingredients and return the chicken to the skillet. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points. Taste and adjust the seasoning.

For each serving, place a chicken breast on a bed of rice or couscous; top with the pears, cranberries, and sauce.

SERVES 4