- 4 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons vegetable oil
- 5 thick-cut bacon strips, diced
- 1 can (14 1/2 ounces) chicken broth
- 2 to 3 medium ripe pears, peeled and diced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/4 cup snipped chives
Sprinkle chicken with salt and pepper. In a skillet over medium heat, cook chicken in oil on both sides for about 10 minutes or until juices run clear.
Meanwhile, in a saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside.
Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender.
Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve over the chicken.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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