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

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 rosemary sauce:.
• 2 heat 2 t oil in heavy medium saucepan over medium-high heat. add onion and garlic; saute until tender, about 5 minutes.
• 3 add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
• 4 reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
• 5 strain mixture into small saucepan; discard solids.
• 6 add cream and simmer until reduced to sauce consistency, about 12 minutes.
• 7 sauteed pears:.
• 8 heat 2 t. oil in heavy medium skillet over medium heat.
• 9 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.).
• 10 chicken:.
• 11 heat 1 t oil in heavy large skillet over medium-high heat.
• 12 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.
• 13 add marsala and bring to a boil.
• 14 stir in reserved sauce, turning chicken to coat. cook until heated through, about 2 minutes longer.
• 15 divide chicken among 4 plates. spoon sauce around chicken on each plate. garnish with pear slices.