Prep 10 mins
Cook 1 hr
Adapted from Southern Living. Cooks on top of the stove.
- 1 (16 ounce) can pear halves in natural juice, reserving syrup
- 2 teaspoons cornstarch
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup water
- 1⁄4 teaspoon lemon, zest of, finely grated
- 2 tablespoons fresh lemon juice
- 2 teaspoons soy sauce
- 4 bone-in skinless chicken breast halves
- 1 -2 tablespoon canola oil, as needed
- Drain pears, saving liquid.
- Whisk together the pear liquid, cornstarch,mustard,salt, pepper, water, lemon zest,lemon juice, and soy sauce.
- Heat enough oil (over medium-high heat) in a large skillet to keep the chicken from sticking (use less if you have a nonstick skillet)- no more than 2 tablespoons.
- Brown chicken on all sides,then add pear liquid mixture.
- Cover pan with lid, lower heat, and simmer on low 45 minutes.
- Remove chicken from the pan, reserving pan drippings; keep chicken in a covered dish to keep warm.
- Add pears to the pan and cook, stirring often, over medium-high heat until liquid has reduced by half.
- Serve sauce spooned over chicken.
This was very tasty. The sauce went well with the sweetness of the pears. I used boneless chicken breasts and simmered them for around 25 minutes. It was a little blander than I expected, but I did enjoy it.