Watch how Chef Jeremy Duncan prepares a delicious Pear recipe for this months Living, Loving, Local ingredient for you to try!
|Chicken Breast||4pcs Boneless Skinless|
|Poached Pears or Canned Halved Pears||4 halves sliced, fanned and cored|
|Brie Cheese||4 pcs sliced Brie approx. 1oz each|
|Toasted Walnuts or Pecan pcs||2 oz finely chopped|
Peppercorn Cream Sauce
|Green Peppercorns||½-1 tlbs Minced|
|Fresh Thyme||1-2 Sprig Minced|
|Fresh Rosemary||1 Sprig Minced|
|Shallots or White Onion||1 fine diced|
|Garlic||2 clove Minced|
Sauce: In a saucepan with a splash of oil sauté shallots, peppercorns, and herbs. Gently sauté until translucent and slight brown, add garlic sauté for 30 seconds to 1 minute. Deglaze with wine and reduce by half. Add beef broth and reduce by half. Add cream reduced by quarter. Add cornstarch slurry to thicken to desired consistency.
Chicken: Season with salt and pepper grill pan sear or oven bake until chicken is at least 165F. Add pear and continue to cook for 2 minutes. Place Brie cheese on top of of pear and chicken plate with an accompaniment of mashed potatoes and seasonal vegetables.
Pour Peppercorn sauce over Brie, garnish with nuts and chopped parsley if desired.