"Chicken and pears served alongside gnocchi and topped with feta cheese. Herby, bright, and slightly sweet. This is a perfect winter dinner to cozy up to."
Herb butter chicken and pears with maple pan sauce.
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Prep time 5mins
Cook time 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 tablespoon butter
- 2 chopped shallots
- 3 cloves chopped garlic
- 1 tablespoon chopped fresh sage
- 1 1/2 tablespoon olive oil
- 1 tablespoon gluten free all purpose flour
- to tatse salt and pepper
- 2 chicken breasts
- 1 tablespoon apple cider vinegar
- 2 seeds removed pears, quartered.
- 1/2 cup veggie or chicken broth
- 1 tablespoon maple syrup or honey
- 2 stalks of rosemary
- 1/4 cup feta cheese
- 2 handfuls arugula
- balsamic glaze to finish
- 1 package of gnocchi, cooked.
Method
Step 1
Preheat oven to 375. Heat a cast iron skillet on medium and add butter to melt. Meanwhile, season chicken breasts with salt, and pepper and rub with olive oil. Toss in flour to coat. Set aside.
Step 2
Add chopped shallots and garlic to pan and cook until lightly caramelized. Drop in sage and heat to fragrant.
Step 3
Add chicken breast to pan, and drizzle top side with additional olive oil. Cook to get color on both sides, (but they will finish in the oven so don't worry about done-ness!)
Step 4
Once chicken breast is browned, add apple cider vinegar to deglaze pan.
Step 5
Add pears to pan, and add broth to halfway cover chicken/pears. Bring to a boil.
Step 6
Drop in rosemary stalks. and drizzle everything with maple syrup or honey. Transfer to oven for 20 minutes, or until chicken breast is fully cooked.
Step 7
Remove chicken from pan once cooked. Toss gnocchi in the pan sauce created.
Step 8
Serve over a handful of arugula (if desired) drizzle with pan sauce, and balsamic glaze and top with feta cheese crumbled.