Poultry
Braised Pear & Orange Dijon Chicken Breasts

4 boneless, skinless chicken breasts 2 tablespoons olive oil 2 tablespoons Grand Marnier® or other orange liqueur 3/4 cup freshly squeezed orange juice (juice of 1 orange)

1/4 cup water 2 tablespoons Dijon mustard 2 pears, peeled, cored, and diced 2 sprigs fresh sage, or 1 tablespoon dried sage

In a large skillet over medium-high heat, brown the chicken breasts in the olive oil until golden.

While the chicken is browning, in a small bowl, whisk together the Grand Marnier®, orange juice, water, and mustard.

Reduce the heat to medium. Add the Grand Marnier® mixture to the pan, and slowly simmer, braising the chicken, adding more water if needed, until thoroughly cooked (the chicken juices will run clear when pierced with a fork). Remove chicken to a platter and cover with foil.

Add the diced pears and sage to the pan, and return to medium-high heat. Simmer for 3-5 minutes until the pears are softened and warm. Spoon the pears and sauce over the breasts.

Notes

Adapted from Ficklin Vineyards, Madera, CA.