Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
cook:
4 mins
roast:
12 mins
total:
31 mins
Yield:
4 to 5 main-dish or 8 to 10 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large ovenproof skillet, heat oil over medium-high heat; add butter. When butter begins to bubble, season chicken with salt and pepper; add to skillet. Cook for 4 minutes, turn chicken over, add pears and shallots, and place in a 425°F oven. Roast for 4 to 5 minutes or until chicken is no longer pink (170°F). Transfer chicken to a platter; keep warm.

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  • Return skillet to oven and roast for 8 to 10 minutes more or until pears and shallots are just tender, shaking skillet occasionally. Transfer pears and shallots to platter with chicken. Reserve any pan juices.

  • Add pear nectar, hazelnut oil, and vinegar to skillet. Stir to combine and incorporate pan juices; transfer dressing to a large bowl. Coarsely chop chicken, pears, and shallots; add to dressing in bowl. Stir gently to combine and transfer to a serving platter. Top with blue cheese and hazelnuts. Serve warm with flat breads.

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