Pear Chicken

Preheat oven to 425F.

Mix olive oil, garlic and thyme in a bowl. Coat chicken breasts with oil mixture, reserving a little of the oil mixture for later. Place chicken on a greased baking sheet and cook for 25 – 30 minutes or until the juices run clear.

While chicken is cooking, cut pears into quarters. Cut onion into large chunks. You can substitue onions with shallots or do a mixture of the two.

Cook pears and onion in a saute pan with remaining olive oil mixture until pears and onions are just starting to brown. I remove my pears before the onions and let the onions cook a little more. When both are done, remove from pan and set aside.

In the same pan, melt butter and mix in flour. Add pear nectar and chicken broth. Bring mixture to boil, stirring frequently until sauce thickens.

About this time, your chicken should be coming out of the oven. Layer a serving dish with onion, pears, and chicken. If chicken breasts are large, you can cut them into smaller portions before serving. Drizzle sauce over everything. Serve remaining sauce on the side.