Baked Chicken Breasts With Brandy Poached Pears


6 Boneless skinless chicken breast halves (abt 1 1/2 lbs)
3 tablespoons Soy sauce
4 teaspoons Cornstarch
2 mediums Firm-ripe pears
Parsley sprigs
Salt and pepper to taste
Lime wedges


Rinse chicken and pat dry; then arrange, skinned side up, in a 9- by 13-inch baking pan. Drizzle evenly with soy sauce. Bake, uncovered, in a 450 degree oven, basting occasionally, until meat in thickest part is no longer pink; cut to test (about 20 minutes).
Meanwhile, place cornstarch in a 1 1/2- to 2-quart pan; smoothly stir in brandy. Peel and core pears, then cut lengthwise into 1/2-inch-thick slices. Add pears to pan and bring to a boil over medium-high heat, mixing gently. Then reduce heat, cover, and simmer until pears are tender when pierced (about 5 minutes).
When chicken is done, add pear mixture to baking pan; gently shake pan to mix pears and chicken. Transfer chicken, pears, and sauce to a platter and garnish with parsley. Season to taste with salt and pepper; offer lime wedges to squeeze over individual servings.




Chicken breasts, a little soy sauce, some sliced pears - the dish may sound too plain, but wait until you taste it! These aren't just any pears; they're first poached in fragrant brandy, then tossed with the meat and pan juices to make a memorable meal.Use a quality gluten free soy sauce to make this delightful entrée gluten free


6.0 servings


Monday, November 30, 2009 - 1:32pm


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