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

Submitted by swissms

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

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 4

ingredients

• Rosemary Sauce

• 29.58 ml vegetable oil
• 118.29 ml chopped onion
• 14.79 ml minced garlic
• 473.18 ml apple juice
• 118.29 ml dry red wine
• 29.58 ml balsamic vinegar
• 29.58 ml dried rosemary
• 4.92 ml fresh thyme or 2.46 ml dried thyme
• 0.25 ml dry crushed red pepper
• 118.29 ml whipping cream

• Sauteed Pears

• 9.85 ml vegetable oil
• 1 bosc pear, quartered, cored, thinly sliced

• Chicken

• 14.79 ml vegetable oil
• 4 boneless skinless chicken breast halves
• salt, to taste
• pepper, to taste
• 59.14 ml marsala

directions

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.

Reviews

[Elisabetta47]

This is good if you like your chicken sweet. It tastes a lot like my Chicken Marsala which is less time-consuming to make. Also, unfortunately my sauce was a particularly unappealing shade that looked like runny peanut butter. Maybe I reduced the rosemary sauce too much. I'm sorry to be critical. But if you've got a sweet tooth and can figure out how to make the sauce "rosier", this is the recipe for you.