This recipe is a great way to step-up your weeknight cooking game. It’s quick to put together, but special touches like balsamic vinegar, pears and red wine add depth without adding extra effort. Quick and delicious while still being a little elegant— the perfect type of meal to spice up your week.
- 1 tablespoon plus 2 teaspoons vegetable oil
- 4 skinless, boneless chicken breast halves (6 to 8 ounces each)
- 2 tablespoon all-purpose flour
- 1 pound Bartlett pears, peeled, halved lengthwise, and thickly sliced crosswise
- 1/3 cup dry red wine
- ½ cup chicken stock or reduced-sodium canned broth
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon dried rosemary, crumbled
- ¼ teaspoon dried thyme, crumbled
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon cold unsalted butter
In a large skillet, heat 1 tablespoon of the oil over medium heat. Dredge the chicken in the flour. Add to the skillet and cook until golden brown, about 3 minutes per side. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan along with the pears. Cook until lightly browned, about 4 minutes. Add the wine, bring to a boil, and cook for 2 minutes. Add the stock, vinegar, salt, rosemary, thyme, and pepper. Return the chicken (and any juices from the plate) to the skillet and simmer until the chicken is cooked through, about 5 minutes.
Transfer the chicken and pears to a platter. Remove the pan from the heat, add the butter, and swirl the pan until the sauce appears creamy. Spoon the sauce over the chicken.
Swap in 1 pound of apples–such as Cortland’s, Empires, or Northern Spy–for the pears.
Make this with 4 boneless pork loin chops (about ¾ inch thick) in place of the chicken.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.