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Sautéed Chicken Breasts with Pears and Sweet Peas

Main Courses

Serves 4-6

Sweet and creamy pear sauce with sweet peas and cardamom transform chicken breasts into a delightful treat! Top with roasted chopped hazelnuts and serve with Ferrari-Carano Tré Terre Chardonnay. Delicious!

Topping

01

In small bowl, add together chopped hazelnuts, parsley and lemon zest. Set aside.

Sauté

01

Season chicken breasts with salt/pepper, and cardamom. Set aside on plate until ready to sauté.

02

Meanwhile put pears, pear nectar, and lemon juice in a medium-size skillet and simmer over medium-low heat just until pears begin to soften, still firm, about 5 – 10 minutes. Set aside.

03

In large skillet, heat 2 Tbsp of butter and 1 Tbsp olive oil over medium-high heat. Add chicken breasts and sauté until golden brown on both sides and no longer pink inside. Remove from pan to a warm dish, cover to keep warm.

Sauce

01

Add remaining butter and oil to the skillet, add shallots and sauté for about 2 minutes or until softened. Add wine, then add garlic and stock to bring to a boil until liquid is reduced to 1/2 cup.

02

Add pear liquid only (reserving pear slices) and boil over high heat. Whisk in cream, and bring to a boil until slightly thickened. Add tarragon, thyme, sweet peas and chicken breasts to pan. Adjust seasoning.

03

Arrange on large platter and spoon sauce over chicken. Place the reserved pear slices on top and sprinkle with hazelnut mixture. Serve immediately.

Ingredients

Topping

  • 1/3 cup hazelnuts, skin off, toasted and finely chopped
  • 1 Tbsp fresh parsley, finely chopped
  • 2 Meyer lemons, grated zest from each

Sauté

  • 4 boneless, large chicken breasts, skinned, boned and halved
  • Salt and ground white pepper
  • 1/4 tsp cardamom
  • 2 Bosc or Anjou pears, peeled, cored, cut into lengthwise slices
  • 1/2 cup pear nectar
  • 1-1/2 Tbsp Meyer lemon juice, freshly squeezed
  • 3 Tbsp butter
  • 2 Tbsp olive oil

Sauce

  • 2 medium shallots, finely chopped
  • 1/3 cup Ferrari-Carano Chardonnay
  • 2 medium garlic cloves, finely chopped
  • 1 cup chicken stock
  • 1 cup whipping cream
  • 1 cup shelled sweet peas
  • 1 Tbsp fresh tarragon, finely chopped
  • 1/2 tsp fresh thyme, finely chopped