Creamed Chicken Tenderloins with Pears..

Cooking Instructions

Peel the pears, setting the peel aside. Cut the pears into quarters lengthwise, then remove and discard the core.

Poach the pears in simmering chicken stock until tender. Remove, and continue reducing the stock. Puree the pears in a blender or food processor.

Place the peelings and chicken into the broth and season lightly with salt and pepper. Simmer 5 minutes, then remove the chicken and set aside, keeping it warm. Continue simmering the stock.

Simmer the cream in a saucepan until reduced by half. Add the pear puree, some of the reduced stock, and season to taste with salt and pepper.

Place a bed of endive on each of four serving plates. Top with the chicken tenderloins, and coat with sauce. Garnish with fresh watercress.