Chicken with Sauteed Pears and Rosemary Sauce
3 T. + 2 t. OLIVE MILL Olive oil, such as Arbequina
½ cup chopped onion
1 T. minced garlic
2 cups apple juice
½ cup red wine
2 T. OLIVE MILL Pear Balsamic
2 T. dried rosemary
½ t. dried thyme
Pinch of dried crushed red pepper
½ cup whipping cream
1 Bosc pear, quartered, cored, thinly sliced
4 skinless, boneless chicken breast halves
¼ cup Marsala wine
Heat 2 B. oil in saucepan, add onion and garlic, sauté until tender. Add juice red wine, balsamic, seasonings and bring to a boil. Reduce heat; simmer until mixture reduces by half. Strain mixture in small pan, discard solids. Add cream and simmer 12 more minutes. Meanwhile heat 2 t. oil in skillet over medium heat. Add pear slices; sauté until tender about 8 minutes. Heat remaining oil in skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through. Add marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Heat through.
