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Orange-Glazed Chicken with Pears

November 2, 2010

I really loved the recipes I was able to share for pumpkin and squash, but frankly I am gourded out and need to move on!  This week’s focus?  The delicious fruits: apples and pears (oh my!)  We have a wide variety of apples currently available at the farmer’s market so I am looking forward to trying out new types.  Up first is a pear recipe that I adored and am so excited to share!

It features chicken sautéed in a pear, onion soy based sauce and topped with an amazing orange glaze.

The final product was so flavorful and it all came together in about 3o minutes!  Who doesn’t love that to start off the week?

Orange-Glazed Chicken With Pears 
Yields: 4 Servings

2 tablespoon Soy sauce
2 tablespoon White vinegar
1/4 cup Sugar
1 teaspoon Ground ginger
4 6-ounce Skinless, boneless chicken breast
Kosher salt
Black pepper
1 Onion (cut into thin wedges)
1 Pear (cut into 1/4-inch slices)
2 tablespoon Dry white wine
1 Orange (zest grated and juice squeezed)

1. Heat the soy sauce, vinegar, sugar, and ginger in a large nonstick skillet over medium heat until the sugar melts, about 3 minutes.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and add to the skillet. Cook 3 minutes per side.
3. Add the onion, pear, wine, and orange zest and juice. Cover, reduce heat to low, and cook until cooked through, 12 to 15 minutes.
4. Transfer the chicken and pear slices to plates.
5. Simmer the sauce until thickened, 1 to 2 minutes, and pour over the chicken.

Kate’s Tips:

Be sure to strain your orange juice before adding it to the sauce.  Zest is flavor, pulp is too much!

My sauce didn’t seem to thicken as much as I would have liked, but the overall flavor composition was right.  I could have left it on the stove top to simmer, but to be honest I had to eat in less than five minutes because my son was getting cranky.  I think the sauce was thick enough for that!

The meal comes together fairly quickly so I would highly recommend having all the chopping, zesting and juicing done before you start the chicken.  If you are like me, you like to work as you go, but the timing is too tight once you get the chicken in the pan to make this possible. 

We wished we had steamed brown rice to serve as a side dish because it would have been perfect to top with the extra pan sauce.

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