Recipe by jmelyn
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!
Top Review by horseplay
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!
- 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
Directions See How It's Made
- 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.