Pear Chicken

4 skinless, boneless chicken breasts
2 firm pears, quartered
3/4 cup white wine
1 T sugar
1 T lemon juice
1 t tarragon
2 T butter
1/2 cup chicken broth


Place pears in saucepan. Mix wine, sugar, lemon juice and tarragon; pour over pears.  Boil covered until tender - ~20 min.  Meanwhile melt butter in skillet.  Season breasts with salt and pepper and brown on both sides.  Add broth and cook on low for 20 min.  Add pears and cooking liquid and cook until chicken reaches internal temperature of 160 degrees.  Serve each breast with 2 pear quarters and spoon sauce over.

This is a recipe that is in my current rotation; I originally tried it years ago, when almost all of my recipes in my box were untested.  My roommate Rob and I would go shopping on Sunday and get the ingredients for something new to try.  We were very skeptical about this combination, but had decided we would try everything once.  It is very tasty, and is also the first thing I ever cooked for my hubby, Ian.