Chicken With Pear Sauce Recipes

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CHICKEN WITH PEAR SAUCE

This recipe is a great change of pace recipe from the norm. My husband said who would of thought?....Pears and Bacon? I usually serve it over pasta, rice or with boiled potatoes. It is easy and everyone will love it!!!

Provided by SHANNONEALLEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Chicken with Pear Sauce image

Steps:

  • Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the juices run clear.
  • Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken broth, and scrape any bacon bits stuck to the pan. Pour in the rest of the broth, and bring to a boil. Boil for 5 minutes. Add pears, and boil for 5 more minutes.
  • In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble bacon into the pan. Serve sauce over chicken.

Nutrition Facts : Calories 307.6 calories, Carbohydrate 17.3 g, Cholesterol 73.6 mg, Fat 14.1 g, Fiber 2.8 g, Protein 27.7 g, SaturatedFat 3.2 g, Sodium 610 mg, Sugar 8.2 g

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon white pepper
5 slices bacon
1 (14.5 ounce) can chicken broth
2 cups peeled, cored and diced pears
2 tablespoons cornstarch
3 tablespoons cold water
¼ cup chopped green onion

CHICKEN WITH BRANDY-PEAR SAUCE

A relatively simple and flavorful way to make chicken, all in one skillet. The sweetness of the pear is balanced by a good dry cheese; I've listed parmesan but padano is even better. This is a good one to show off your presentation skills; a lemon twist or creatively sliced pear looks great on top.

Provided by Jordan Elwell

Categories     Chicken Breast

Time 30m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 14



Chicken With Brandy-Pear Sauce image

Steps:

  • Heat the oil in a skillet on medium-high heat.
  • Cook chicken completely. Remove and set aside, keeping it warm.
  • Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
  • Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
  • Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
  • Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
  • Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
  • Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.

Nutrition Facts : Calories 1031.3, Fat 46.9, SaturatedFat 17.9, Cholesterol 227.1, Sodium 573.1, Carbohydrate 45.1, Fiber 7.6, Sugar 29.4, Protein 67.3

2 tablespoons butter
2 teaspoons olive oil
4 chicken breasts
2 medium pears, peeled and sliced thin
2 teaspoons lemon juice
1/4 cup onion, minced
2 garlic cloves, crushed
1/2 cup brandy
1/4 cup chicken broth
2 teaspoons honey
1/2 teaspoon thyme
salt
1/4 cup parmesan cheese, coarsely grated
pepper

CHICKEN IN PEAR SAUCE

Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Chicken In Pear Sauce image

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons canola oil
5 thick-cut bacon strips, diced
1 can (14-1/2 ounces) chicken broth
2 to 3 medium ripe pears, peeled and diced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup minced chives

CHICKEN WITH PEAR SAUCE

One night (before payday) I found my pantry and fridge was more bare that Old Mother Hubbard's. These are the ingredients I had one hand to make this tasty and comforting dish.

Provided by countrygirl 2

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken With Pear Sauce image

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • In a large skillet, warm the oil over medium-high heat.
  • Sprinkle both sides of the chicken breasts with half of cinnamon. Add the breasts to the skillet and cook for about 5 minutes on each side or until browned; transfer to a plate and set aside.
  • Remove as much flesh as possible from each one of the cores. Place in a microwave safe bowl (2 Celsius capacity) along with chicken broth. Microwave for 2 ½ minutes on high. Set aside.
  • Put chopped pears, cinnamon, salt, allspice, sugar and broth/pear liquid into a food processor. Process until the mixture is of applesauce-like consistency. Stir in the raisins.
  • Place chicken breasts into a lightly greased, 2 quart capacity casserole dish. Cover with the pear mixture. Sprinkle the top with 1 tablespoon of Asiago cheese. Bake uncovered at 325 for 35 minutes. Serve over a bed of steamed white rice.

Nutrition Facts : Calories 344.7, Fat 8.9, SaturatedFat 1.5, Cholesterol 68.4, Sodium 853, Carbohydrate 39.2, Fiber 6.9, Sugar 25.2, Protein 29.6

2 tablespoons olive oil
4 boneless skinless chicken breasts (thawed)
4 teaspoons cinnamon (divided)
4 fresh pears (peeled, cored and cut into chunks, reserve the pear cores)
1 cup chicken broth
1 teaspoon ground allspice
1/2 tablespoon sugar
1 teaspoon salt
1/3 cup raisins
1 tablespoon asiago cheese

CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE

Provided by Sandra Lee

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15



Crispy Chicken with Spicy Pear Cranberry Sauce image

Steps:

  • Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
  • Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
  • When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
  • While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
  • Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

16 chicken drumettes
8 chicken legs
Kosher salt and freshly ground black pepper
1 teaspoon red pepper flakes
4 sprigs fresh rosemary
Two 15-ounce cans sliced or halved pears in pear juice
Juice of 1 lime
1 tablespoon extra-virgin olive oil
Canola oil, for frying
2 cups all-purpose flour
Cayenne pepper
1 shallot, finely chopped
Half a 15-ounce can cranberry jelly
1 tablespoon unsalted butter
Arugula, for serving

PAN-SEARED CHICKEN WITH PEAR SLAW

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Pan-Seared Chicken with Pear Slaw image

Steps:

  • Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
  • Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
  • Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
  • Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.

2 tablespoons canola oil
4 large skin-on chicken breasts (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons

ROASTED CHICKEN WITH BOURBON PEAR BUTTER GLAZE

Provided by Damaris Phillips

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 13



Roasted Chicken with Bourbon Pear Butter Glaze image

Steps:

  • For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving.
  • For the roasted chicken: Preheat the oven to 425 degrees F.
  • Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens.
  • Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking.
  • For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter.
  • Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze.

4 cups unsweetened pear sauce (like applesauce, but pear)
1 1/2 cups sugar
1/2 cup bourbon
1 teaspoon ground cardamom
Juice of 2 lemons (save the rinds for the chickens)
Two 3- to 4-pound chickens
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 bulb fennel, quartered, fronds reserved for garnish
1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish
Juice of 1 lemon
Olive oil, for drizzling
Salt and freshly ground black pepper

CHICKEN & PEAR BUNDLES

Filled with smoked mozzarella and sweet pears, these creative bundles are elegance at its easiest. A simple raspberry sauce finishes the dish nicely. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9



Chicken & Pear Bundles image

Steps:

  • Flatten chicken breasts evenly; sprinkle with salt and pepper. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four squares. Place a chicken breast in the center of each square; top each with cheese and pear slices., Lightly brush pastry edges with egg. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg. , Bake at 400° for 20-25 minutes or until golden brown and a thermometer reads 170°., In a small microwave-safe bowl, combine preserves and vinegar. Microwave, uncovered, on high for 20-25 seconds or until melted. Serve with bundles.

Nutrition Facts : Calories 699 calories, Fat 27g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 545mg sodium, Carbohydrate 74g carbohydrate (32g sugars, Fiber 7g fiber), Protein 40g protein.

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 sheet frozen puff pastry, thawed
4 slices smoked mozzarella cheese
2 medium ripe pears, thinly sliced
1 egg, beaten
1/2 cup seedless raspberry preserves
1 teaspoon cider vinegar

CHICKEN WITH PEAR & SWEET POTATO

When my husband was deployed to Iraq, one of my girlfriends shared this yummy chicken. When he returned home, I made it a tradition at our house. -Cathryn Eckley, Annandale, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Chicken with Pear & Sweet Potato image

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with pepper and 1/2 teaspoon salt., In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until no longer pink, 3-4 minutes on each side. Remove from pan; keep warm. , In same pan, combine sweet potato and 1/2 cup water; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in pear; cook, covered, until potato is tender, 4-5 minutes longer. Add vinegar, mustard and tarragon; stir in remaining water and heat through. Serve with chicken.

Nutrition Facts : Calories 301 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 610mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 tablespoon canola oil
1 medium sweet potato (about 3/4 pound), peeled and cut into 1/2-inch pieces
1/2 cup plus 3 tablespoons water, divided
1 medium ripe pear, cut into 1/2-inch pieces
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon

CHICKEN WITH CARAMELIZED PEARS

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Chicken with Caramelized Pears image

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

HEALTHY CHICKEN WITH PEAR AND LEEK SAUCE

A good weekday chicken dish that takes under an hour to make (as long as you don't have to run to the store for leeks!). I adapted this recipe from the October 2008 issue of Eating Well magazine, so it's healthy as well as tasty. My 4 year old daughter told me "make this every night", so it was a big hit! The original recipe was made with skinless, boneless, trimmed chicken thighs and currant jelly -- I substituted skinless, boneless chicken breast and, as I couldn't find currant jelly, canned cranberry sauce (like for Thanksgiving). The recipe also called for fresh, peeled and diced pear, but Whole Foods has canned Bartlett pears in pear juice which saved me lots of time. I served this with my Couscous with Peas and Carrots and steamed broccoli.

Provided by Lowfat Linda

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9



Healthy Chicken With Pear and Leek Sauce image

Steps:

  • Place sliced leek in a colander, rinse and drain well.
  • Cut the pear halves into chunks, reserving the juice in the can.
  • Season cut chicken with garlic powder and (optional) salt and pepper.
  • Heat 2 t oil in a large skillet over medium-high heat.
  • Cook chicken in skillet until golden brown and no longer pink in the center (about 4-5 minutes per side).
  • Transfer cooked chicken to a plate and cover with tent of foil to keep warm.
  • Reduce heat to medium and add the remaining oil and sliced leek, cooking for a few minutes until leek starts to brown and get soft.
  • Add pear, 1/3 cup broth and 1/4 cup of juice from canned pears and simmer for several minutes.
  • While pear and broth is simmering, whisk the cornstarch and 2/3 cup broth in a small bowl.
  • Add cranberry sauce (or current jelly, whichever you prefer) and stir on medium heat until melted.
  • Stir in the cornstarch mixture and bring to a boil, stirring and cook until thickened (only a minute or two).
  • Return chicken and any accumulated juices to the pan and turn to coat with the sauce.
  • Serve sprinkled with walnuts.

Nutrition Facts : Calories 300.4, Fat 8.4, SaturatedFat 1.3, Cholesterol 87.8, Sodium 116.9, Carbohydrate 19, Fiber 2.9, Sugar 11, Protein 37

1 large leek, white and light green parts only, thinly sliced
4 teaspoons extra virgin olive oil, divided
2 lbs boneless skinless chicken breasts, cut into palm-sized pieces
1/2 teaspoon garlic powder
1 (15 ounce) can pears (halved, in juice)
1 cup reduced-sodium chicken broth, divided
3 teaspoons cornstarch
3 tablespoons cranberry sauce (or currant jelly)
1/4 cup walnuts, chopped and toasted

BALSAMIC CHICKEN & PEARS

Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Balsamic Chicken & Pears image

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 cup reduced-sodium chicken broth
3 tablespoons white balsamic vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS

Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce.

Provided by swissms

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is image

Steps:

  • Rosemary Sauce:.
  • Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
  • Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
  • Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
  • Strain mixture into small saucepan; discard solids.
  • Add cream and simmer until reduced to sauce consistency, about 12 minutes.
  • Sauteed Pears:.
  • Heat 2 t. oil in heavy medium skillet over medium heat.
  • Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
  • Chicken:.
  • Heat 1 T oil in heavy large skillet over medium-high heat.
  • Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
  • Add Marsala and bring to a boil.
  • Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
  • Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.

Nutrition Facts : Calories 529.2, Fat 25.4, SaturatedFat 9, Cholesterol 109.2, Sodium 98.8, Carbohydrate 28.3, Fiber 2.5, Sugar 19.3, Protein 28.6

2 tablespoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 pinch dry crushed red pepper
1/2 cup whipping cream
2 teaspoons vegetable oil
1 bosc pear, quartered, cored, thinly sliced
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
1/4 cup marsala

SAUTEED CHICKEN BREASTS WITH PEAR, BELL PEPPER, AND CILANTRO SALSA

Provided by Jean Anderson

Categories     Chicken     Herb     Pear     Bell Pepper     Fall     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17



Sauteed Chicken Breasts with Pear, Bell Pepper, and Cilantro Salsa image

Steps:

  • For salsa:
  • Mix all ingredients except cilantro in medium bowl. Season with salt and pepper. Let stand at room temperature 1 hour. Stir in cilantro.
  • For chicken:
  • Sprinkle chicken with salt and pepper. Place flour in wide shallow bowl. Dredge chicken in flour, shaking off excess. Place on baking sheet.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Add 3 chicken breast pieces to skillet and cook until brown and cooked through, about 3 minutes per side. Transfer to plate. Add remaining 1 tablespoon butter and 1 tablespoon oil to skillet and cook remaining chicken. Transfer to plate; tent chicken with foil to keep warm. Add broth to skillet and bring to boil, scraping up browned bits. Stir in pear nectar, mustard, and lemon juice. Boil until thick enough to coat spoon, about 4 minutes. Season to taste with salt and pepper. Place 1 chicken breast piece on each plate. Spoon sauce over. Divide salsa among plates.

Salsa:
2 firm but ripe Anjou or Bosc pears (about 1 1/4 pounds total), peeled, cored, cut into 1/2-inch cubes
1 cup finely diced seeded red bell pepper (about 1 large)
1/2 cup finely chopped red onion
1/4 cup finely chopped seeded jalapeo chiles (about 2 medium)
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh cilantro
Chicken:
3 skinless boneless chicken breast halves (about 1 1/2 pounds total), halved horizontally
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter, divided
2 tablespoons extra-virgin olive oil, divided
2/3 cup low-salt chicken broth
2/3 cup pear nectar
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Categories     Milk/Cream     Chicken     Fruit     Sauté     Low Sodium     Apple     Pear     Rosemary     Marsala     Red Wine     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 13



Chicken with Sauteed Pears and Rosemary Sauce image

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
  • Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
  • Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
  • Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

3 tablespoons plus 2 teaspoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried
Pinch of dried crushed red pepper
1/2 cup whipping cream
1 Bosc pear, quartered, cored, thinly sliced
4 skinless boneless chicken breast halves
1/4 cup Marsala

CHICKEN BREASTS WITH PEARS AND DRIED FIGS

Clipped out of our local newspaper; this Mediterranean-inspired recipe courtesy of that gang of rogues: The Pear Bureau Northwest. Original recipe called for fresh thyme.

Provided by COOKGIRl

Categories     Chicken

Time 1h15m

Yield 6 chicken breast

Number Of Ingredients 14



Chicken Breasts With Pears and Dried Figs image

Steps:

  • *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
  • In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
  • In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
  • Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
  • Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
  • Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
  • Preheat oven to 375 degrees.
  • Cover baking dish with foil and bake in oven for 20 minutes.
  • Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
  • Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.

Nutrition Facts : Calories 316.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 638.3, Carbohydrate 46.5, Fiber 6.5, Sugar 35.6, Protein 29.9

1/2 cup goat cheese (I used French feta-read *NOTE)
3/4 teaspoon fresh oregano or 3/4 teaspoon fresh marjoram
1 garlic clove, finely minced
3 pears, cored, peeled and cut in half
1 1/3 cups chicken broth
1 1/4 cups dried figs, chopped
3/4 cup dark balsamic vinegar, plus
1 tablespoon dark balsamic vinegar
1/4 cup sugar
6 boneless skinless chicken breasts (about 3 pounds)
1 teaspoon salt
1 teaspoon cracked black pepper
3 figs, cut up
1 sprig fresh oregano or 1 sprig fresh marjoram

More about "chicken with pear sauce recipes"

CHICKEN WITH PEAR SAUCE - TASTY KITCHEN
Once they are almost done at 163ºF, remove from pan. Add 1/2 cup of chicken broth to the pan, still over heat. Use a spoon to stir up all the …
From tastykitchen.com
5/5 (2)
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CHICKEN WITH PEAR SAUCE - REVIEW BY KARENB - ALLRECIPES.COM
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From allrecipes.com


CHICKEN SUPREMES WITH PEARS | METRO
Preheat the oven at 350°F (180°C). Brush the each piece of paper with melted butter and place a chicken supreme on each one. Apportion the sauce and place the strips of pear on top. …
From metro.ca


CHICKEN IN PEAR SAUCE RECIPE: HOW TO MAKE IT | TASTE OF HOME
Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We …
From stage.tasteofhome.com


SALT & PEPPER ROAST CHICKEN WITH LEMON SAUCE (SALMORIGLIO)
Whisk in the remaining 3/4 cup EVOO to form a thick sauce; season. Step 4. Position a rack in the center of the oven; preheat to 425°. Arrange the chicken in the skillet lying on its side. …
From rachaelray.com


CHICKEN BAKED WITH PEARS AND SAUCE, STEP BY STEP RECIPE WITH PHOTOS
⭐ Chicken baked with pears and sauce. Step-by-step recipe with photo, convenient search for recipes on
From 1000worldrecipes.com


ROASTED CHICKEN THIGHS WITH PEAR-MUSTARD SAUCE - EATINGWELL
Step 1. Preheat oven to 450°F. Advertisement. Step 2. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat chicken dry and sprinkle with ¼ teaspoon each …
From eatingwell.com


10 BEST PEAR CHICKEN BREAST RECIPES | YUMMLY
Chicken and Pear Salad with Vinaigrette and Pizza Croutons California Pizza Kitchen Frozen Pizza. pear, olive oil, butter lettuce, pepper, salt, California Pizza Kitchen …
From yummly.com


WORLD BEST PASTA RECIPES: CHICKEN WITH PEAR SAUCE
4 skinless, boneless chicken breast halves ; 1/2 teaspoon salt ; 1/2 teaspoon white pepper ; 5 slices bacon ; 1 (14.5 ounce) can chicken broth ; 2 cups peeled, cored and diced pears ; 2 …
From bestpastafood.blogspot.com


CHICKEN WITH PEAR SAUCE | SAVORY
Fresh pears, carrots and brown sugar combine with scallions for a sweet, creamy broth-based sauce. Top with pecans to glam it up. Ingredients. 2 tbsp olive oil; 1 lb boneless, skinless …
From savoryonline.com


CHICKEN WITH LEEK, PEAR & MUSHROOM SAUCE - FOOD NETWORK
Increase heat to high, add pear, chicken stock, vermouth and Madeira to skillet. Bring to a boil, scraping up any brown bits. Add any juices accumulated on chicken plate. …
From foodnetwork.ca


CHICKEN WITH PEAR SAUCE - MISSISSIPPI RIVER DISTILLING COMPANY
1. Heat oil in a large skillet over medium heat. Rub chicken breasts with salt and white pepper. 2. Place chicken breasts in the hot skillet, and cook for about 10 minutes on each side, until the …
From mrdistilling.com


GINGER PEAR CHICKEN RECIPES - THE SPRUCE EATS
Ginger pear chicken is a skillet main dish recipe that pairs boneless, skinless chicken breasts with fresh ginger root, onion, and sliced pears. Chicken breasts cook …
From thespruceeats.com


CHICKEN FILLET IN PEAR SAUCE - HANDY.RECIPES
Chop the chicken fillets, pour warm milk over them and leave for about half an hour. Peel pears, cut into small pieces. Melt butter in a pan, pour pears, lemon juice, cinnamon and ginger. Stir …
From handy.recipes


CHICKEN WITH PEARS AND HONEY-RUM SAUCE RECIPE
Add the red pepper and cook 2 minutes longer. Add the rum, chicken broth and honey, bring to a simmer and add the pear. Reduce the heat to medium and continue cooking …
From mygourmetconnection.com


CHICKEN WITH PEAR SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicken With Pear Sauce Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Non Inflammatory Breakfast No Sugar …
From recipeshappy.com


CHICKEN WITH PEAR SAUCE | RECIPE | RECIPES, PEAR SAUCE, PEAR SAUCE …
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From pinterest.com


CHICKEN WITH PEAR SAUCE RECIPE - FOOD NEWS
Chicken In Pear Sauce Recipe Useful for lunchboxes, pear sauce can be served plain, like applesauce, and also used as a topping for bread, scones, or buttery pastries, or as an oil …
From foodnewsnews.com


CHICKEN WITH PEAR SAUCE RECIPE BY RIZWANA | GET BEST RECIPES …
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From myfud.in


ROAST CHICKEN WITH PEARS, SHALLOTS, AND WALNUTS RECIPE
Arrange shallots and pears around chicken. Add broth to pan; baste chicken. Bake 30 minutes. Stir pears and shallots; baste chicken. Add walnuts to pan. Bake an additional 10 minutes or …
From myrecipes.com


‘STREET FOOD’ FRIED CHICKEN AND CORONATION SAUCE RECIPE
Method. To make the fried chicken, preheat the oven to 200C/180C Fan/Gas 6. Combine the curry powder and salt together on a plate. Scrape off any excess fat from the chicken skin …
From bbc.co.uk


BRAISED CHICKEN WITH PEARS - THE TABLE BY HARRY & DAVID
Place the skillet in the oven and roast for 15 to 20 minutes or until the chicken is cooked through. Use a thermometer for doneness. It should reach 165° F in the thickest part of the thigh and …
From harryanddavid.com


CHICKEN WITH PEAR SAUCE | RECIPE | RECIPES, PEAR SAUCE RECIPE, PEAR …
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From pinterest.ca


CHICKEN WITH GINGERED PEAR SAUCE | SAVORY
Light pear syrup, crystallized ginger, vinegar, mustard and thyme are all blended to bring to life the sauce that takes simple chicken breasts to a gourmet level. Add pear slices towards the …
From savoryonline.com


CHICKEN THIGHS WITH PEAR & LEEK SAUCE RECIPE | EATINGWELL
Step 1. Place sliced leek in a colander; rinse and drain well. Advertisement. Step 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 …
From eatingwell.com


CHICKEN WITH GINGER-PEAR-CIDER PAN SAUCE RECIPE | EATINGWELL
Step 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. …
From eatingwell.com


CHICKEN WITH PEAR AND PEANUT BUTTER SAUCE | SO DELICIOUS
How to Cook Chicken With Pear and Peanut Butter Sauce. Heat the vegetable oil in a skillet over medium heat. Add the chicken breast, season it with salt, pepper, and red wine vinegar. Stir …
From sodelicious.recipes


CHICKEN WITH PEAR SAUCE - REVIEW BY LILLIANMG - ALLRECIPES.COM
Create a profile + — Go. Meal Type Appetizers & Snacks
From allrecipes.com


CHICKEN WITH PEAR SAUCE - CHICKEN BREAST RECIPES
In a small cup, mix together the cornstarch and water. Pour the mixture into the saucepan along with the green onions. Allow the sauce to boil until thick and bubbly, about 2 minutes. Crumble …
From worldrecipes.org


CHICKEN WITH PEACH SAUCE | CHICKEN.CA
Steps. Cut each breast lengthwise in 4 to 6 strips of equal size. In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes …
From chicken.ca


CHICKEN WITH PEAR SAUCE | RECIPESTY
Meanwhile, place bacon in a saucepan over medium-high heat, and cook until crisp. Remove bacon, and drain grease, leaving about 1 tablespoon in the pan. Stir in some of the chicken …
From recipesty.com


GRILLED CHICKEN WITH SWEET & SOUR BARTLETT PEAR SAUCE
Method. Whisk 1/4 cup of the reserved pear juice with the cornstarch until completely smooth. Combine the cornstarch mixture, 3/4 cup of the remaining pear juice, sugar, cider and white …
From eatcannedpears.com


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