Pear Stuffed Chicken with Wine Cream Sauce

Pear Stuffed Chicken with Wine Cream Sauce
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time

Ingredients

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  • 4

    Boneless skinless chicken breasts or 8 boneless skinless chicken thighs (1 lb / 500 g)

  • 2-3

    firm, ripe pears, peeled, cored and thinly sliced

  • 3 Tbsp.
    (45 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)

    butter

  • 3 Tbsp.
    (45 mL)

    onion

  • 1 tsp.
    (5 mL)

    sugar

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 2/3 cup
    (170 mL)

    heavy cream 35 %

  • 1 1/2 tsp.
    (8 mL)

    fresh thyme

  • 1/2 cup
    (125 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken broth

  • pomegranate seeds (optional)

  • Salt and pepper

Preparation

Preheat the oven 375 °F (180 °C). Using a sharp knife and starting at the side of each breast, slice the breasts almost in two. Cover with plastic wrap and refrigerate.

Put pears in a bowl and toss with lemon juice. Drain. In a non-stick skillet, melt a bit of butter over medium heat. Add the pears and onion and stir, cooking for 1 - 2 minutes or just until soft. Add the sugar and continue cooking for 2 - 3 minutes or just until the pears and onions are lightly carmelized.

Set aside 12 pear slices for garnish. Coarsly chop the remaining pears, and place them in a bowl. Add the carmelized onions, pine nuts, 2 Tbsp. (30 mL) ream and thyme. season with salt and pepper. Gently mix and cool.

Open the chicken breasts and put, smooth side down, on a cutting board. Using a spoon, put the pear mixture onto the center of each breast. Fold the breast around the stuffing and tie with string.

In the skillet, melt the remaining butter over medium-high heat. Add the stuffed chicken breasts and brown, turning carefully, for 1 - 2 minutes per side. Put the breasts side by side in an oven-proof casserole dish and bake for 12 - 15 minutes or until a meat thermometer inserted into the chicken reads 170 °F (77 °C).

In the meantime, heat the skillet over medium-high heat. Add the wine and stir cook until reduced by about half. Add the chicken stock and boil for 1 minute. Stir in the remaining 1/2 cup (125 ml) cream and simmer for 3 - 4 minutes or just until thickened. Season with salt and pepper and keep warm.

Source: Exceldor