Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/8 teaspoon white pepper2 tablespoons canola oil5 thick-cut bacon strips, diced1 can (14-1/2 ounces) chicken broth2 to 3 medium ripe pears, peeled and diced2 tablespoons cornstarch2 tablespoons cold water1/4 cup minced chives
Preparation
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°.
Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender.
Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.
