Chicken and Pear Sauce with Blue Cheese Waffles

  • Yield 4 servings

Ingredients

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

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