Chicken with Anjou Pear Relish

Directions

NOTE - the chicken is seared in a grill on the stove top.

The cooking is continued in a hot oven for about 5 minutes while you make the sauce.

Use a food processor to finely dice the pear, radishes and piece of red bell pepper.

Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.]

Next combine the sauce ingredients, adding things to the measure of broth.

Preheat a square grill pan on the stove top to high.

Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces.

Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown.

Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes.

Sauté flipping constantly the minced pear mixture.

Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste.

Flavor with oil or butter if you want. Plate the chicken; top with the relish and and saucy juice.