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.
- 4 boneless skinless chicken breasts
- seasoned flour
- 1⁄2 cup clarified butter
- 1 whole leek, root removed,rinsed and sliced
- 2 pears, peeled and chooped
- 1 tablespoon sugar
- 1⁄2 cup cream
- 1⁄2 cup apple juice
- balsamic vinegar
- Bring the balsamic vinegar to a slow boil in a small pot.
- Sprinkle in a tablespoon or two of sugar.
- Let simmer/boil until it reduces to about one half.
- Be very careful to stir often and not let it burn.
- Dredge the chicken in the seasoned flour and sear untill cooked through in 1/4 cup of the clarified butter.
- Remove and keep warm.
- Using the rest of the butter and 1 tablespoon of sugar, saute and carmelize the leek and pears until the leek is translucent.
- Stir in apple juice and cream and bring to a slow boil.
- Let the sauce thicken.
- 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.
- Finally, dust a tablespoon of gorgonzola cheese over all.
- Serve immedialtely.