CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS

Chicken W/ Bosc Pears & Rosemary Sauce-Ruby's, Bainbridge Is image

Provided by swissms

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 cup chopped onion
1 tablespoon minced garlic
2 cups apple juice
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons dried rosemary
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 pinch dry crushed red pepper
1/2 cup whipping cream
2 teaspoons vegetable oil
1 bosc pear, quartered, cored, thinly sliced
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
1/4 cup marsala

Steps:

Rosemary Sauce:.
Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
Strain mixture into small saucepan; discard solids.
Add cream and simmer until reduced to sauce consistency, about 12 minutes.
Sauteed Pears:.
Heat 2 t. oil in heavy medium skillet over medium heat.
Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
Chicken:.
Heat 1 T oil in heavy large skillet over medium-high heat.
Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
Add Marsala and bring to a boil.
Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.