Chicken and Pear Sauce with Blue Cheese Waffles

  • Yield: 4 servings


1teaspoon garlic powder
1teaspoon lemon pepper
1teaspoon rubbed sage
1teaspoon sea salt
1 65pounds boneless, skinless, chicken breast halves
2tablespoons extra light tasting olive oil
2cups chopped onions
1 1/2cups finely sliced Bartlett pears
1cup pear juice (Gerber pear juice used in this recipe)
2teaspoons dried tarragon
1/2cup all purpose flour
2teaspoons organic cane sugar
1/2teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon sea salt
1tablespoon ranch salad dressing and seasoning mix (from 1 ounce envelope)
1/2cup buttermilk
4tablespoons butter, (2 melted and 2 softened), divided
1-- egg
1tablespoon Danish blue cheese crumbles
2tablespoons chopped English walnuts
-- No stick cooking spray (optional)
1/2cup heavy whipping cream
1teaspoon finely snipped fresh tarragon


In a small bowl mix garlic powder, lemon pepper, sage, and sea salt. Sprinkle both sides of chicken breasts. Heat a large non stick skillet, (10 inch size used in this recipe), on medium high heat, place 1 tablespoon olive oil into skillet, heat, place chicken breasts into skillet, turn after 3 to 4 minutes or when browned on one side, brown second side for about 3 minutes, remove breasts from pan to a plate. Add remaining tablespoon of oil to skillet Stir in onions, saute for about 3 minutes or until slightly brown. Add pears, pear juice, and tarragon. Bring to a boil, return chicken to skillet, cover with lid, turn heat down to low, cook 15 to 17 minutes or until chicken is cooked through. Meanwhile, heat a non stick waffle iron according to manufacturer's directions, and pre heat oven to 200 degrees. In a large bowl mix flour, sugar, baking powder, soda, salt, and ranch dressing mix. In a second medium bowl, combine buttermilk, 2 tablespoons melted butter, and egg. Stir in blue cheese crumbles and walnuts. Mix wet ingredients into flour mixture, carefully. (Spray waffle iron with no stick cooking spray if necessary). Using a 1/3 measuring cup, place waffle batter into center of hot waffle iron, bake until done. When waffle is baked, place on a rack in a pan and put into oven to keep warm. Repeat with remaining batter. As waffles are being baked, remove cooked chicken to a plate and cover with foil. Place whipping cream into pan with pears and turn heat up, cook pear mixture until thickened, 5 to 7 minutes. In a small bowl mix remaining 2 tablespoons softened butter with fresh tarragon.

To serve. Cut each chicken breast half into 1/4 inch slices, place onto center of serving platter, top with sauce and place waffles around edge of the platter. Spread the tops of the waffles with the tarragon butter. Preparation and cooking time, approximately 1 hour and 15 minutes. Makes 4 servings.