Maple And Pear Chicken Breasts

• 1 1/2 tablespoons meaux mustard (vintage mustard)
• 1/4 cup maple syrup
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh tarragon, chopped or 1 teaspoon dry tarragon
• 3 pears, cut in 6 slices (Bosc)
• 6 boneless skinless chicken breasts (2 lb in total)
• 1 1/2 cups chicken stock
• salt and pepper

1. In a small bowl, mix mustard, maple syrup, olive oil and tarragon. Add salt and pepper. Brush each slice of pear with a little bit of this mustard mixture. Put 3 slices on a baking sheet, overlapping them slightly. Do the same with the remaining slices. Set aside.
2. In a bowl, pour remaining of mustard mixture, add chicken and stir to coat well. In a large non-stick skillet, cook chicken at medium heat 4 to 6 minutes or until golden (flip it at mid-cooking). Put chicken breasts on the bed of sliced pears. Cook in a preheated oven of 350 F for 15 to 18 minutes or until chicken is not pink inside.
3. Meanwhile, pour chicken stock in the skillet and scrape the bottom with a wood spoon and cook at medium heat 3 to 5 minutes or until the sauce has reduced to a third.
4. When ready to serve, distribute the bed of pears and chicken breasts in the plates and sprinkle with a little bit of sauce.

meaux mustard, maple syrup, extra virgin olive oil, fresh tarragon, chicken breasts, chicken stock, salt

Taken from www.food.com/recipe/maple-and-pear-chicken-breasts-338057 (may not work)