Chicken with Sauteed Pears and Rosemary Sauce

• 3 tablespoons plus 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups apple juice
• 1/2 cup red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons dried rosemary
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• Pinch of dried crushed red pepper
• 1/2 cup whipping cream
• 1 Bosc pear, quartered, cored, thinly sliced
• 4 skinless boneless chicken breast halves
• 1/4 cup Marsala

1. Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat.
2. Add onion and garlic; saute until tender, about 5 minutes.
3. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil.
4. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
5. Strain mixture into small saucepan; discard solids.
6. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
7. Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat.
8. Add pear slices; saute until tender and golden brown, about 8 minutes.
9. (Sauce and pears can be prepared 2 hours ahead.
10. Cover separately and refrigerate.
11. Rewarm pears over medium-low heat before serving.)
12. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
13. Sprinkle chicken with salt and pepper.
14. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
15. Add Marsala and bring to boil.
16. Stir in reserved sauce, turning chicken once to coat.
17. Cook until heated through, about 2 minutes longer.
18. Divide chicken among 4 plates.
19. Spoons some sauce around chicken on each plate.
20. Garnish with pear slices.

vegetable oil, onion, garlic, apple juice, red wine, balsamic vinegar, rosemary, thyme, red pepper, whipping cream, pear, chicken breast halves, marsala

Taken from www.epicurious.com/recipes/food/views/chicken-with-sauteed-pears-and-rosemary-sauce-5845 (may not work)