1. Rosemary Sauce:. 2. Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes. 3. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil. 4. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. 5. Strain mixture into small saucepan; discard solids. 6. Add cream and simmer until reduced to sauce consistency, about 12 minutes. 7. Sauteed Pears:. 8. Heat 2 t. oil in heavy medium skillet over medium heat. 9. 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. Reward pears over medium-low heat before serving.). 10. Chicken:. 11. Heat 1 T oil in heavy large skillet over medium-high heat. 12. 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. 13. Add Marsala and bring to a boil. 14. Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer. 15. Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
