New England Chicken **** 3/92

Categories:
dinners, fruits, poultry

4 tablespoon veg. oil; divided
1 lb boneless chicken breasts
1/2 cup flour; for dredging
2 each pears; peeled & cored
1 each bunch green onions; chopped
3/4 cup apple brandy or brandy
1/2 cup apple cider or juice
1 cup whipping cream
1 single cooked rice
1 single parsley for garnish

Pound chicken breasts and then cut into 3/4 wide strips. Dredge chicken in flour. Heat 2 Tbs. of the oil in a large heavy skillet. Add chicken to skillet and saute until cooked through, about 7 - 8 minutes. Transfer chicken to a plate. Heat remaining 2 Tbs. oil in the skillet. Slice the pears 1/8" thick and saute with the onions for about 8 minutes. Drain off fat and then add apple brandy and apple cider and boil until liquid is reduced to a glaze, about 8 minutes. Reduce heat, add cream and simmer until thickened to sauce consistency, stirring occasionaly, about five minutes. Season to taste with salt and pepper. Add chicken and stir to heat through. Serve over rice and sprinkle with some chopped parsley.

Yield: 8 servings