Chicken with Anjou Pear Relish

• 1 each anjou pears cored and chopped, (leave the skin on)
• 3 each radishes
• 2 tablespoons sweet red bell peppers
• 1 sprig tarragon leaves to taste
• 2 small basil
• 1 x salt a pinch
• 1 x black pepper be generous
• 2 tablespoons almonds slivered, as topping
• 1/2 cup vegetable stock full-flavored
• 1/2 teaspoon balsamic vinegar
• 1/2 teaspoon tarragon vinegar
• 2 tablespoons lemon juice fresh
• 6 ounces chicken breast halves, boneless, skinless
• 1 x salt and black pepper
• 1/2 teaspoon lemon zest fine julienned
• 1 x olive oil spray
• 1/2 teaspoon canola oil butter flavored
• 13 pound potatoes idaho, scrubbed and cubed
• 2 cloves garlic minced
• 1 x salt and black pepper
• 1 teaspoon olive oil or less
• 1 teaspoon rosemary leaves fresh, chopped
• 8 ounces green beans fresh, steamed

1. NOTE - the chicken is seared in a grill on the stove top.
2. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
3. Use a food processor to finely dice the pear, radishes and piece of red bell pepper.
4. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated.
5. Do no process the almonds.
6. Next combine the sauce ingredients, adding things to the measure of broth.
7. Preheat a square grill pan on the stove top to high.
8. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces.
9. Sprinkle with a little salt and pepper.
10. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown.
11. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes.
12. Saute flipping constantly the minced pear mixture.
13. Add the almonds and toss.
14. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste.
15. Flavor with oil or butter if you want.
16. Plate the chicken; top with the relish and and saucy juice.

skin, radishes, sweet red bell peppers, tarragon, basil, salt, black pepper, almonds, vegetable stock full, balsamic vinegar, tarragon vinegar, lemon juice fresh, chicken, salt, lemon zest, olive oil spray, canola oil butter, potatoes, garlic, salt, olive oil, rosemary, green beans

Taken from recipeland.com/recipe/v/chicken-anjou-pear-relish-47195 (may not work)