Ingredients About 175 g chicken breast, sliced thin
1 tbsp flour
½ tsp pepper
2 firm ripe pears (Bartlett), peeled cored and quartered
½ cup dry red wine or sherry
About ¼ cup chicken broth
Small bay leaf
½ tsp brown sugar
¼ tsp ground ginger
Spring onions, for garnish - optional
On a sheet of baking paper, mix the flour a bit of the salt and pepper. Put the chicken in the flour mixture, shaking off the excess.
Heat some of the oil and cook the chicken for about 2 minutes on each side on medium heat.
Take it out and add a bit more oil, and cook the shallots for about 7 minutes stirring often.
Add the pears stirring to coat.
Add the wine, and increase the heat to high and cook for a few minutes.
Stir in the soup, bay leaf, brown sugar, ginger and the remaining bit of salt and pepper.
Return the chicken back to the pan and bring to the boil. Reduce heat to low, cover and cook the chicken for about 10 minutes at most or until the pears are starting to soften. I had to add more water so keep checking to make sure it does not stick.
If you are left with a lot of liquid, take out the pears and chicken and add some corn starch to thicken it and make a gravy.
Discard the bay leaf, and transfer the chicken and pears to serving plates.
I served it with leftovers of my fried rice (already published)