Chicken with Balsamic Pears

My first recipe in the new kitchen was well worth the wait. It was a turkey cutlet with balsamic pears. Simply delicious. However, i didn't have any turkey cutlets in the house and didn't want to go out to the store to buy them. So I used chicken breasts and this recipe came out delicious! As a side dish I made roasted sweet potatoes and bacon. Both recipes are definitely keepers. Enjoy!

Chicken with Balsamic Pears
Recipe by Everyday Food Magazine
Serves 4

Ingredients:
4 chicken breasts, 1/4 inch thick and patted dry
course salt and pepper
3 Tablespoons unsalted butter
3 large shallots, thinly sliced (about 1 cup)
3 garlic cloves
2 teaspoons chopped fresh thyme leaves, plus more for garnish
3/4 cup low-sodium chicken broth
2 Tablespoons balsamic vinegar
2 teaspoons grainy mustard
2 Bosc pears, cored and sliced into this wedges

Directions: Pound chicken flat to about 1/4 inch thick. I placed one chicken breast at a time in between two plastic bags. This way if one breaks, you have a second to protect against any splattering. Pat dry with a paper towel.   Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add chicken and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.

Add 2 tablespoons of butter to skillet and reduce heat to medium. Add shallots, garlic and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots begin to soften, 6 minutes. Meanwhile, in a small bowl, whisk together  broth, vinegar, and mustard. Add pears to skillet and cook, stirring occasionally until beginning to soften, 4 minutes. Add broth mixture; cover and cook 5 minutes. Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes. Return chicken to skillet, along with any juices. Add thyme, toss to combine, and serve!

Roasted Sweet Potatoes and Bacon

Recipe by Everyday Food Magazine

Serves 4

Ingredients:

2 pounds sweet potatoes, peeled and cut into 1/2 pieces

4 slices bacon, cut into 1 inch strips

5 sprigs of thyme

Course salt and pepper

Directions: Preheat over to 400 degrees. On a rimmed baking sheet, lay sweet potatoes in a single layer. Then spread bacon pieces and sprigs of thyme on top of sweet potatoes. Season with salt and pepper. Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.