Glazed Chicken Breasts with Apples and Pears - a dish that captures the taste of late September
Peggy Lampman | Contributor
Here's a favorite dish I love to make through the fall. It combines the taste of pears and apples in a savory apple-cider bath; flavors that capture a crisp late September wind.
Boneless pork chops would be a fine substitute for the chicken breasts; mashed sweet potatoes would be the perfect side dish.
Yield: 3-4 servings
Time: 25 minutes
2 large firm-ripe pears
2 medium tart apples
3 tablespoons grape seed oil
4 skinless, boneless chicken-breast halves
Scant teaspoon finely chopped shallot, optional
1 cup apple cider or chicken stock, or combination of both
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
Parsley sprigs for garnish, optional
1. Wash, core and peel pears and apple. Slice each into 6-8, 1/4-inch wedges.
2. Lightly season one side of chicken breasts with kosher salt and freshly ground pepper. In a large skillet, heat 2 tablespoons of oil over until medium high heat. Working in batches, if necessary, add chicken and sear 4 to 5 minutes on each side, depending on the thickness of breast, or until juices run clear when thickest part is pierced with tip of knife. Transfer chicken to plate.
3. In same skillet, reduce heat to medium and add an additional tablespoon grape seed oil and cook pear and apple wedges and shallot, if desired, 3 to 4 minutes or until lightly browned and just tender.
4. Meanshile, in a small bowl, mix cider or stock, vinegar, and cornstarch; add to skillet
with pears. Over high heat, bring mixture to a slow boil 1 minute. Reduce heat and return chicken and any juice on plate to skillet; heat through and serve garnished with a parsley sprig if desired.
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