Chicken supremes with pears

Chicken supremes with pears
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • Salt and pepper (pink if desired) to taste

  • 4

    skinned boneless chicken breast

  • 3 Tbsp.
    (45 mL)


  • 1/3 cup
    (80 mL)

    shallot, chopped

  • 1/3 cup
    (80 mL)

    pear, grated (choose firm fruit)

  • 1/3 cup
    (80 mL)

    apple juice

  • 1/3 cup
    (80 mL)

    chicken broth

  • 1

    pear, pitted, unpeeled, sliced in strips

  • melted butter to taste

  • vegetable parchment paper or aluminum foil for 4 papillotes


Salt and pepper the supremes, brown both sides in butter, set aside.

In the same frying pan, sweat the shallot and add the grated pear. Deglaze with the apple juice and moisten with the broth.

Reduce the sauce by half. Add the pear strips and pink pepper. Simmer 1 to 2 minutes or the time needed to soften the pears.

Remove and set aside, adjust the sauce seasoning.

Preheat the oven at 350°F (180°C).

Filling the papillotes

Brush the each piece of paper with melted butter and place a chicken supreme on each one.

Apportion the sauce and place the strips of pear on top. Close the papillotes and oven cook about fifteen minutes. Adjust seasoning (salt and pepper) and serve.

Recettes maraîchers

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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