You are here: Home » Recipes » Chicken and Pear Sauce with Blue Cheese Waffles Chicken and Pear Sauce with Blue Cheese Waffles Yield 4 servings PrintEmail Ingredients 1 teaspoon garlic powder1 teaspoon lemon pepper1 teaspoon rubbed sage1 teaspoon sea salt1 65 pounds boneless, skinless, chicken breast halves2 tablespoons extra light tasting olive oil2 cups chopped onions1 1/2 cups finely sliced Bartlett pears1 cup pear juice (Gerber pear juice used in this recipe)2 teaspoons dried tarragon1/2 cup all purpose flour2 teaspoons organic cane sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon sea salt1 tablespoon ranch salad dressing and seasoning mix (from 1 ounce envelope)1/2 cup buttermilk4 tablespoons butter, (2 melted and 2 softened), divided1 -- egg1 tablespoon Danish blue cheese crumbles2 tablespoons chopped English walnuts -- No stick cooking spray (optional)1/2 cup heavy whipping cream1 teaspoon finely snipped fresh tarragon Instructions 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.