Pear Stuffed Chicken with Wine Cream Sauce

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Preparation

Preheat the oven 375 °F (180 °C). Using a sharp knife and starting at the side of each breast, slice the breasts almost in two. Cover with plastic wrap and refrigerate.

Put pears in a bowl and toss with lemon juice. Drain. In a non-stick skillet, melt a bit of butter over medium heat. Add the pears and onion and stir, cooking for 1 - 2 minutes or just until soft. Add the sugar and continue cooking for 2 - 3 minutes or just until the pears and onions are lightly carmelized.

Set aside 12 pear slices for garnish. Coarsly chop the remaining pears, and place them in a bowl. Add the carmelized onions, pine nuts, 2 Tbsp. (30 mL) ream and thyme. season with salt and pepper. Gently mix and cool.

Open the chicken breasts and put, smooth side down, on a cutting board. Using a spoon, put the pear mixture onto the center of each breast. Fold the breast around the stuffing and tie with string.

In the skillet, melt the remaining butter over medium-high heat. Add the stuffed chicken breasts and brown, turning carefully, for 1 - 2 minutes per side. Put the breasts side by side in an oven-proof casserole dish and bake for 12 - 15 minutes or until a meat thermometer inserted into the chicken reads 170 °F (77 °C).

In the meantime, heat the skillet over medium-high heat. Add the wine and stir cook until reduced by about half. Add the chicken stock and boil for 1 minute. Stir in the remaining 1/2 cup (125 ml) cream and simmer for 3 - 4 minutes or just until thickened. Season with salt and pepper and keep warm.