Submitted by: Colleen and Jeff Prentiss
Prep time: 20 minutes Cooking time: 20 minutes
Fresh pears wreath golden chicken breats to make a main dish as pretty to look at as it is delicious. This entree would be a good choice for a special family dinner, or for company. Yet it is very quick to prepare and cook. For 4 to 6 servings, you will need the following: 3 whole chicken breasts (about 3 lbs), halved, boned, skinned salt and allspice 2 tablespoons butter 2 green onions, thinly sliced (use part of the tops) 1 teaspoon Dijon-style mustard 1/3 cup chicken broth, canned or homemade 2 medium pears, unpeeled, cored, cut in thin length-wise wedges 1/4 cup brandy or clear pear brandy (optional) 1/3 cup whipping cream Preparation: Sprinkle chicken breasts with salt and allspice. Brown in heated butter in a large frying pan. Sprinkle with green onions; add mustard and broth. Cover. Reduce heat, and simmer for 10 minutes. Add pear wedges. cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part). Pour in brandy, if used; ignite, then wait until flames subside. Using a slotted spoon, remove chicken and pears to a warm serving dish, keep warm. To a cooking pan add cream. Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened. Taste and add salt, if needed. Pour over chicken and pears. Good served with: Rice, tiny peas mixed with sauteed slivered celery and sliced green onions. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients but reduce the brandy, if used, to 1/3 cup.