Chicken breast with pears

4 - 6

Ingredients

Quantity Ingredient
3 Whole chicken breasts; skinned halved boned (about 3 lb)
Salt and allspice
2 tablespoons Butter -=OR=-
2 tablespoons Margarine;
2 Green onions; thinly sliced (use part of the green)
1 teaspoon Dijon-style mustard;
⅓ cup Chicken broth; canned or homemade
2 mediums Pears; unpeeled cored, cut into thin-wise wedges
¼ cup Brandy; -=OR=-
¼ cup Clear pear brandy; (OPTIONAL)

Directions

Sprinkle chicken breasts with salt and allspice. Brown in heated butter in large frying pan. Sprinkle with green onions, add mustard and broth. Cover. Reduce heat, and simmer 10 minutes. Add pear wedges. Cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part).

Pour in brandy, if used l ingnete then wait until flames subside.

Using a slotted spoon, remove chicken and pears to a warm serving dish, keep warm. To cooking pan add cream. Bring to a boiling, stirring, and cook until sauce is reduced and slightly thickened.

Taste and add salt, if needed. Pour over chicken and pears.

GOOD SERVED WITH: Rice, tiny peas mixed with sauteed with slivered celery and sliced green onions. Source: My Great Recipes Packet 3 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 09-27-95

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