Ingredients:
1 (15 1/4 ounce) cans sliced pears in heavy syrup
4 boneless skinless chicken breast halves
1 tablespoon olive oil
4 green onions, thinly sliced
2 tablespoons molasses
4 teaspoons grated fresh ginger
1 tablespoon Dijon mustard
Directions:
Drain pears, reserving liquid, and set aside.
Season chicken with salt and freshly ground pepper, if desired.
Heat oil in large nonstick skillet over medium-high heat.
Add chicken and cook 9-10 minutes, until no longer pink in center.
Transfer to platter.
Add pear liquid, onions, molasses, ginger and mustard to skillet.
Bring to boil, scraping up browned bits from pan.
Reduce heat, cook 2 minutes.
Stir in pears and heat through.
Spoon sauce and pears over chicken.
Garnish with green onion strips, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.