Start to finish: About 25 minutes Serves: 4
This recipe is adapted from "Pears," by Linda West Eckhardt (Chronicle, 1996).
2 (about 8 ounces each)
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boneless, skinless chicken
2 medium Anjou pears
2 tablespoons unsalted
½ to ¾ teaspoon cayenne
2 tablespoons minced
(or 1 teaspoon dried tarragon)
2 teaspoons balsamic vinegar
1½ tablespoons Dijon-style mustard, or to taste
Freshly ground black pepper
Preheat the oven to 375 degrees.Place the chicken breast halves between two pieces of plastic wrap and pound to an even thickness of ½ to ¾ inch. Cut each one in half, creating four evenly sized portions. Peel and core the pears; cut into eight slices each. Set aside.
Melt the butter in a large, ovenproof skillet over medium heat. Add the cayenne pepper to taste, the tarragon, balsamic vinegar, mustard and salt and pepper to taste, stirring to combine. Add the chicken and quickly turn over so that both sides are well coated. Remove from the heat and arrange the pear slices around the chicken. Transfer to the oven and bake for about 15 minutes, or just until the chicken is cooked through. Transfer the chicken to a cutting board; cut so that each piece fans into four or five slices, and place on individual plates.
Divide the pears and sauce equally; serve hot.
Per serving: 187 calories; 17 grams protein; 13 grams carbohydrates; 7 grams fat (4 saturated); 58 milligrams cholesterol; 254 milligrams sodium; 3 grams fiber