Recipe - Chicken With Fruit Sauce

2 teaspoon Olive Oil
4 lg Chicken Breasts Halves:
Boneless And Skinless
Salt And Pepper To Taste
2 tablespoon Butter
2 md Ripe Pears; Peeled, Cored
And Sliced Thin
2 teaspoon Lemon Juice
One fourth cup Onion; Minced
1 lg Garlic Clove; Crushed
One half cup Dry White Wine
One fourth cup Chicken Broth
2 teaspoon Honey
One fourth teaspoon Dried Thyme; Crushed
One half cup Fresh Or Frozen Blueberries;
Thawed

In a large skillet, heat the olive oil over mediumhigh heat. Add the
chicken and saute four to five minutes on each side until cooked
through. Remove from the pan and keep warm. Melt 1 T of the butter
in the pan. Add the pears and 1 t of lemon juice. Saute until barely
tender, about two to three minutes. Remove from the pan and set
aside. In the same pan, cook the onion and garlic for one minute.
Add the wine and broth. Add the honey and thyme. Boil until
thickened, three to four minutes. Return the pears to the pan and add
the blueberries. Heat through, about two minutes. Swirl in the
remaining T of butter and t of lemon juice. Serve the sauce over the
chicken.

From: The Food Column Of The Denver Post Magazine 073194

Posted by: Rich Harper

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip