Roasted Chicken with a Pear Reduction

Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat. Season the chicken breasts with salt and pepper to taste. Place chicken in the pan. Brown chicken breasts on both sides (they don’t have to be cooked all the way – you’ll cook them more later). Remove chicken from the pan and place in a baking dish. Sprinkle with one chopped rosemary sprig. Cook in the preheated oven for 20 minutes or until done.

While the chicken is baking, cut pears into bite sized pieces. Place wine and stock in the chicken skillet to deglaze over medium heat. Bring to a boil. Place the remainder of the rosemary in the the wine/stock mixture. Boil for five minutes. Add pears into the reduction and boil until reduced by half. Once chicken is finished cooking, place it over mashed potatoes and pour pear reduction on top. Serve immediately with roasted Brussels sprouts.