CHICKEN, PEAT AND BOURBON ENJOY DAN:

CHICKEN BREAST WITH PEAR AND BOURBON by CHEF DAN:

Serves 4

 

2 skinless boneless, chicken breast halves

2- Tablespoons grape-seed oil, divided

1/2-red onion, finely chopped

1 pear, peeled and cut into 1/2-inch dice

3 tablespoons bourbon

2 tablespoon brown sugar

1 tablespoon lemon juice

1/4-teaspoon allspice

2 tablespoon craisians

2 tablespoons pistachios

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS:     (PRE-HEAT OVEN TO 375 DEGREES)

1.   Season chicken breasts with salt and pepper.

2.   In a cast-iron skillet over medium-heat.

3.   When sizzling add oil and fry chicken 3-4 minutes each side.

4.   Remove from skillet and set aside.

5.   Add remaining oil and to the skillet and when hot.

6.   Add onion and sauté for 5 minutes.

7.   Stir in pear, bourbon, brown sugar, lemon juice, allspice and sea salt and pepper to taste.

8.   Cover reduce heat and cook for 3-4 minutes.

9.   Uncover and stir occasionally for 4- 5 more minutes.

10.                Stir in craisians and remove from heat.

11.                Slice chicken breast crosswise 1/4-inch thick.

12.                Pour pear sauce over the chicken and top with pistachios.

 

ENJOY DAN:                                                       A-LA