Prep 10 mins
Cook 15 mins
I got this recipe from a free booklet I picked up at the grocery store, and am very pleased with it. It's easy to prepare, but nice enough for company. Enjoy!
- 1 (15 1/4 ounce) cansliced pears in heavy syrup
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 4 green onions, thinly sliced
- 2 tablespoons molasses
- 4 teaspoons grated fresh ginger
- 1 tablespoon Dijon mustard
- Drain pears, reserving liquid, and set aside.
- Season chicken with salt and freshly ground pepper, if desired.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken and cook 9-10 minutes, until no longer pink in center.
- Transfer to platter.
- Add pear liquid, onions, molasses, ginger and mustard to skillet.
- Bring to boil, scraping up browned bits from pan.
- Reduce heat, cook 2 minutes.
- Stir in pears and heat through.
- Spoon sauce and pears over chicken.
- Garnish with green onion strips, if desired.
This was quite nice looking! I made a few modifications, mostly that I used bone-in skin-on legs instead - I'm always worried about the boneless/skinless drying out too much. But I prepared the sauce as directed - it was good, but a skosh too sweet for my taste - I will definitely make this again but maybe half the molasses. We're just not that used to sweet stuff. The pear slices definitely made the dish look classy! Thanks!