How To make Chicken with Anjou Pear Relish

RELISH:

1 Red Anjou Pear

cored and chopped
(leave the skin on) 3 radishes :

(2 or 3)
2 tablespoons red bell pepper
1 sprig tarragon

to taste
2 small basil leaves
salt :

a pinch pepper

be generous 2 tablespoons slivered almonds :

as topping

SAUCE:

1/2 cup vegetable broth -- full-flavored
1/2 teaspoon balsamic vinegar
1/2 teaspoon tarragon vinegar
2 tablespoons fresh lemon juice

CHICKEN:

6 ounces skinless boneless chicken breast halves

apportioned
salt and pepper 1/2 teaspoon lemon rind :

fine julienned
olive oil spray 1/2 teaspoon canola oil

butter flavored
:

MENU

1/3 pound idaho potatoes :

scrubbed and cubed
2 cloves garlic

minced
salt and pepper 1 teaspoon olive oil :

or less
1 teaspoon chopped fresh rosemary
8 ounces green beans -- fresh, steamed
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. Saute 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. [260.5 CALS, 8.8 G FAT /MC est]
NOTES | Do not make applesauce. Avoid the temptation to press down on the relish with spoon or spatula. Makes enough relish for 3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.
MENU | We served this with scrubbed Idaho (yes, Idaho! very good) potatoes; cubed, sauted briefly in garlic and olive oil; sprinkled with salt and plenty of pepper and minced fresh rosemary. They were roasted in a preheated 425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans. [MENU: 360.4 CALS 11.3G FAT /MC est]