Tuesday, February 21, 2012

Cookin' with Court: Chicken with Caramelized Pears

I recently realized that Court makes many recipes that I really like, and I need a way to document these recipes for the future.  I have decided to call these write-ups "Cookin' with Court."  Tonight we made Chicken with Caramelized Pears.  This recipe comes from December 2011-January 2012 Edition of the Taste of Home Simple and Delicious magazine on page 18.  It is a great meal that is full of flavor.  The following is copied from the magazine:

Chicken with Caramelized Pears
Prep/Total Time: 30 minutes
Serves 4

  • 4 boneless skinless chicken breast halves (6 oz. each)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. butter
  • 1 Medium red onions, halved and thinly sliced
  • 2 Medium pears, thinly sliced
  • 2 tsp. brown sugar
  • 1/2 cup balsamic vinaigrette
  • 1/2  tsp. dried thyme
  • 2 pkg. (8.8 ox. each) ready-to-serve long grain wild rice
Sprinkle Chicken with salt and pepper. Brown chicken in butter in a large skillet; remove and keep warm. Saute onion in the same skillet until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme.
Return Chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.  

(This also works with pork loin chops and thinly sliced apples)


  1. This really needs to be on the menu next time we are invited over.

    Oh, and dad wants to know if you have to fix two chickens since you are cooking chicken in "pears?" Get it, Court?

  2. Court thought that was pretty funny! Dad just never ceases to amaze me.