Chicken California

• 1 (3 1/2 lb.) broiler, disjointed
• 2 Tbsp. butter
• 2 Tbsp. salad oil
• 1 (10 1/2 oz.) can chicken broth
• 1/4 c. onion, finely chopped
• 1 Tbsp. vinegar
• salt to taste
• 1 tsp. pepper
• 3 Tbsp. prepared Dijon mustard
• 2 Tbsp. sugar
• 1 to 2 Tbsp. flour (optional)
• 2 fresh California Bartlett pears
• 1/2 c. dark seedless raisins

1. Wash and dry chicken.
2. In a large skillet, saute chicken in butter and salad oil until golden in color.
3. Add chicken broth, 1 soup-can of water, onion, vinegar, salt and pepper.
4. Stir mustard and sugar together, and add to skillet mixture.
5. Cover skillet and simmer for 45 minutes or until chicken is fork-tender.
6. Blend flour with an equal amount of water and stir into skillet.
7. Cook, stirring gently, until thickened.
8. Halve, core and quarter pears. Add pears and raisins to chicken and sauce.
9. Heat for about 2 minutes.
10. Serves 4.

butter, salad oil, chicken broth, onion, vinegar, salt, pepper, mustard, sugar, flour, fresh california bartlett, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69733 (may not work)