Total Time
50mins
Prep 30 mins
Cook 20 mins

I had this dish at a hotel in Boston a few years ago. It sounds complicated, but except for the clarified butter, it's very easy to make and tastes very expensive.

Ingredients Nutrition

Directions

  1. Bring the balsamic vinegar to a slow boil in a small pot.
  2. Sprinkle in a tablespoon or two of sugar.
  3. Let simmer/boil until it reduces to about one half.
  4. Be very careful to stir often and not let it burn.
  5. Dredge the chicken in the seasoned flour and sear untill cooked through in 1/4 cup of the clarified butter.
  6. Remove and keep warm.
  7. Using the rest of the butter and 1 tablespoon of sugar, saute and carmelize the leek and pears until the leek is translucent.
  8. Stir in apple juice and cream and bring to a slow boil.
  9. Let the sauce thicken.
  10. Over pasta or garlic mashed potatoes, place the chicken, cover it with the pear/leek mix, and sprinkle a small amout of the reduced balsamic vinegar on top.
  11. Finally, dust a tablespoon of gorgonzola cheese over all.
  12. Serve immedialtely.

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