Chicken with Sauteed Pears & Rosemary (for MartianIceQueen)

The reviews for this at Epicurious were great, people were almost crazed in their admiration of this recipe. A bunch of them did mention, though, that the sauce was a little too sweet & recommended that instead of 2 cups of apple juice, you substitute 1 cup of apple juice & 1 cup of chicken broth.Other reviewer recommendations: simmer sauce longer so that it thickens; double amount of pears; use olive oil instead of vegetable oil; substitute sage for the thyme, which might be fun to try for a different flavor; use more red pepper if you like it spicier; use pork instead of chicken; serve over polenta; add cinammon to the pears.

• 3 tablespoons plus 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1 tablespoon minced garlic
• 2 cups apple juice
• 1/2 cup red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons dried rosemary
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• Pinch of dried crushed red pepper
• 1/2 cup whipping cream

• 1 Bosc pear, quartered, cored, thinly sliced

• 4 skinless boneless chicken breast halves
• 1/4 cup Marsala

Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thym and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream a simmer until reduced to sauce consistency, about 12 minutes.

Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover seperately and refrigerate. Rewarm pears over medium-low heat before serving.)

Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.

Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.