ASIAN PEAR MACADAMIA CHICKEN WITH HONEY MUSTARD SAUCE

ASIAN PEAR MACADAMIA CHICKEN WITH HONEY MUSTARD SAUCE image

Yield 6 servings

Number Of Ingredients 16

6 boneless skinless chicken breasts (1 1/2 pounds) very cold
kosher salt and pepper to taste
1 cup flour
1/4 cup EVOO
1 cup chicken broth
1 cup white wine
1 TBs raspberry vinegar
2 cups diced Asian pears
1/4 cup chopped macadamia nuts,lightly toasted
Honey mustard sauce:
1 TBS honey
2 tsp dijon mustard
grated peel of 1 orange
1 tsp minced garlic
1 TBS fresh tarragon
kosher salt and pepper to taste

Steps:

for chicken: trim fat from chicken breasts. Pound breasts until flat. season with salt and pepper and dredge in flour (for health reasons, you may want to skip the flour part- I often do) heat oil in large skillet over med-hi heat. brown chicken on both sides. then pour broth, wine and raspberry vinegar over chicken and bring to boil. reduce heat to simmer and cook for 10 minutes. sprinkle the pears and nuts over and around the chicken and cover and cook for 5 minutes more. while chicken is cooking, whisk together sauce ingredients add salt and pepper to taste. serve chicken with pan sauces and honey mustard sauce spooned over. one adaptation I can think of is coat chicken in chopped nuts and pears and then saute.