Chicken W Bosc Pears Rosemary Sauce Ruby's Bainbridge Is
Elevate your weeknight dinner with this elegant recipe for Chicken with Bosc Pears and Rosemary Sauce, inspired by Ruby's Bainbridge Island flavors. Featuring tender, golden-seared boneless chicken breasts nestled in a rich, velvety sauce made with ruby port wine, chicken stock, and fresh rosemary, this dish is a harmonious blend of savory and subtly sweet flavors. Caramelized Bosc pears add a deliciously fruity counterpoint, while a touch of cornstarch thickens the sauce to perfection. Ready in just 45 minutes, this simple yet sophisticated recipe is perfect for impressing guests or treating yourself to a gourmet meal at home. Serve it alongside roasted potatoes or steamed vegetables for a stunning presentation that’s as comforting as it is refined. Perfect for anyone searching for elegant chicken dinner ideas or wine-infused recipes!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 Bosc pears, sliced
- 2 Fresh rosemary sprigs
- 1 cup Ruby port wine
- 1 cup Chicken stock
- 1 Shallot, finely diced
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Directions
Step 1
Season the chicken breasts on both sides with salt and black pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced shallot and cook for 2-3 minutes until softened and fragrant.
Step 4
Add the sliced Bosc pears to the skillet and sauté for another 2-3 minutes until slightly caramelized.
Step 5
Pour in the ruby port wine and chicken stock. Add the rosemary sprigs to the skillet. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
Step 6
Return the chicken breasts to the skillet, nestling them among the pears and sauce. Cover and simmer for 15-18 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
Step 7
In a small bowl, mix the cornstarch with water to create a slurry. Remove the rosemary sprigs from the skillet and stir in the cornstarch mixture to thicken the sauce. Cook for an additional 2-3 minutes.
Step 8
Adjust seasoning with additional salt and pepper if needed.
Step 9
Plate the chicken and spoon the pears and rosemary wine sauce over the top. Serve warm with your choice of sides, such as roasted potatoes or steamed vegetables.
Nutrition Facts
| Serving size | (1660.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2139.1 |
| Total Fat 79.9g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 678.7mg | 0% |
| Sodium 3158.7mg | 0% |
| Total Carbohydrate 79.7g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 55.2g | |
| Protein 230.6g | 0% |
| Vitamin D 11.4IU | 0% |
| Calcium 155.0mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2331.1mg | 0% |
Source of Calories