Carrie Minns: Chicken with Pear, Sweet Onion & White Wine

Chicken with Pear, Sweet Onions and White Wine
Serves 4-5

For the chicken:

  • 3 boneless/skinless chicken breasts
  • Salt and freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil


For the sauce:

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 medium Walla Walla sweet onion, thinly sliced (approx. 2 cups)
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh thyme leaves
  • 2 firm-ripe Bartlett pears, peeled, cored and sliced
  • 1 cup dry white wine


Start by laying your chicken breasts on a cutting board, and one at a time, slicing them in half horizontally to form two thin fillets per breast. Sprinkle both sides of the fillets with salt and pepper. Dredge both sides of each fillet in the flour, shaking off the excess.

Heat 2 tablespoons of olive oil in a large skillet, preferably cast iron, over medium-high heat. Sauté the chicken breasts for 8-10 minutes, turning once, until nicely browned and no longer pink in the middle. To avoid overcrowding your skillet and ensure even browning you may need to do this in two batches. Move your chicken breasts to a platter and tent with foil.

Wipe out your skillet. Heat butter and 2 tablespoons olive oil over medium heat. Reduce the heat to med-low to low and add your onions, salt, pepper, and thyme leaves. Cook for about 6-8 minutes, stirring occasionally, and taking care not to brown too quickly. Add in your pears and sauté another 4 minutes. Carefully, pour in your white wine and let simmer about 5-6 minutes or until the alcohol has evaporated and liquid has reduced a bit.

To serve, put a scoop of rice/quinoa in a shallow bowl. Top it with a chicken breast. Spoon the pear and onion mixture on top. Enjoy.

Prep and Cooking Time: 30 minutes

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