2 chicken breasts
1 Bosc pear – sliced
1 very small onion – sliced
4 cloves garlic – chopped
1/4 cup mint – chopped
1 cup chicken broth
1/2 cup honey
pepper to taste
drizzle of olive oil
In a skillet, saute the pears with just a drizzle of olive oil. It only takes a minute or two on each side. They should have a browned look to them when done. Set aside.
In the same skillet, saute the garlic and onion until the garlic smells great and the onions are soft. Set those aside.
Brown the chicken in that same skillet. Cook it almost all the way through then add the chicken broth and honey. Stir until combined then add the pears, the garlic and onions and the mint. Sprinkle in a little pepper to taste. Cover and let simmer on medium for 7 to 10 minutes, or until your chicken breasts are fully cooked through. Serve! I was surprised at how easy it was to create this dish even though it seems to have more ingredients than I usually like. It was savory and sweet and delicious.
If you want to add those sides, here’s what you do. I prepared my quinoa before starting on my chicken – use a 1/2 cup of quinoa to a 1 cup of water. That seems to be enough for two people. Try cooking it with chicken broth too, instead of plain old water. Bring it to a boil, cover and simmer on medium for 10 to 15 minutes or until the liquid is absorbed. I juiced it up with the juice of half a lemon and some pepper.
For the asparagus, I put them in an oven proof pan, and baked them for 15 minutes at 350. The only thing I did was drizzle them with olive oil and sprinkle them with pepper and they were yummy! The perfect compliment to the sweeter side of the chicken.
Serve this up with a sweeter red wine or even a nice Syrah.