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Receta Chicken With Sauteed Pears And Rosemary Sauce
by Global Cookbook

Chicken With Sauteed Pears And Rosemary Sauce
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Ingredientes

  • 3 Tbsp. vegetable oil plus
  • 2 tsp vegetable oil
  • 1/2 c. minced onion
  • 1 Tbsp. chopped garlic
  • 2 c. apple juice
  • 1/2 c. red wine
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. dry rosemary
  • 1 tsp fresh thyme (or possibly 1/2 tspn dry thyme)
  • 1 pch dry crushed red pepper
  • 1/2 c. whipping cream
  • 1 x Bosc pear quartered, cored and thinly sliced
  • 4 x boneless skinless chicken breast halves Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. Marsala

Direcciones

  1. Heat 2 Tbsp. oil in heavy medium saucepan over medium-high heat. Add in onion and garlic; saute/fry till tender, about 5 min. Add in apple juice, red wine, vinegar, rosemary, thym and crushed red pepper; bring to boil. Reduce heat; simmer till mix is reduced to 1 1/2 c., stirring occasionally, about 20 min. Strain mix into small saucepan; throw away solids. Add in cream and simmer till reduced to sauce consistency, about 12 min.
  2. Meanwhile heat 2 tsp. oil in heavy medium skillet over medium heat. Add in pear slices; saute/fry till tender and golden, about 8 min. (Sauce and pears can be prepared 2 hrs ahead. Cover seperately and chill. Rewarm pears over medium-low heat before serving.)
  3. Heat remaining 1 Tbsp. oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add in to skillet and saute/fry till cooked through and golden on both sides, about 4 min per side. Add in Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook till heated through, about 2 min longer.
  4. Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
  5. This recipe yields 4 servings.