Chicken W Bosc Pears Rosemary Sauce Rubys Bainbridge Is Recipes

CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté 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; sauté 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 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté 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 once to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.

CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS

Steps:

• Rosemary Sauce:.
• Heat 2 T 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 a 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.
• Sauteed Pears:.
• Heat 2 t. 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. Reward pears over medium-low heat before serving.).
• Chicken:.
• Heat 1 T 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 a boil.
• Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.

CHICKEN WITH ROSEMARY BUTTER SAUCE

Steps:

• In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.