This recipe is in this quarter's issue of Publix Family Style Magazine and I couldn't find it published online so I'm reproducing it here.
This is very serendipitous as I'm defrosting chicken breasts for dinner tonight and I have all the other ingredients on hand... so I decided to cook this for dinner tonight instead of the other recipe I had planned on using. It sounds very delicious and contains onions, which I tried not to use when Greg is here. But still he's not going to be eating dinner with us, I can cook it for the rest of us!
- (4) 5 to 6 oz skinless, boneless chicken breast halves
- 3/4 tsp salt, divided
- 1/4 tsp ground black pepper
- 2 tbsp butter, divided
- 2 pears or apples, cored and sliced
- 1 onion, halved and sliced
- 2/3 cup chicken broth
- 1/3 cup whipping cream
- 2 tbsp packed brown sugar
- 2 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- (1) 5 to 6 oz package fresh baby spinach
- Sprinkle chicken with 1/2 tsp of salt and the black pepper; set aside.
- In a very large skillet, heat 1 tbsp butter of medium-high heat. Add the chicken and cook 8 minutes or until browned, turning once halfway through cooking. Transfer chicken to a plate; set aside.
- Add remaining 1 tbsp butter to skillet and return to medium-high heat. Add pears and onion. Cook and stir 4 minutes or until pears are browned. Stir in chicken broth, cream, brown sugar, cinnamon, cayenne pepper, and remaining 1/4 tsp salt; bring to a boil.
- Return chicken to the skillet, arranging between pear and onion slices, 6 to 8 minutes more or until chicken is 165F.
- Stir in spinach. Cook and stir about 1 minute or until spinach is just wilted.