Chicken with Sauteed Pears and Rosemar..

Cooking Instructions

Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1-1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.

Meanwhile, heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)

Heat remaining 1 tbsp oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.

Divide chicken among 4 plates. Spoon some sauce around chicken on each plate. Garnish with pear slices.

Wine Pairing(s)

Domaine Remejeanne 'Les Arbousiers' Côtes du Rhône

Placido Chianti

Merryvale Reserve Merlot

Jean-Claude Boisset Santenay '1er Cru Grand Clos Rousseau'

Dunnewood 'Signature' Merlot

Fife 'Dalraddy' Zinfandel

Clos du Mont Olivet Chateauneuf-du-Pape

Chandon Chardonnay

Tenuta Travanto Montepulciano d'Abruzzo

Penfolds 'Thomas Hyland' Shiraz