Chicken with Pear-Sage Skillet Chutney

Ingredients

• 2 cups purée of usa bartlett pear cored finely chopped ( 2 pears)
• 0.8 teaspoon pepper black divided freshly ground
• 2 tablespoons brown sugar 
• 2 teaspoons canola oil divided
• 3 tablespoons cider vinegar 
• 1.5 teaspoons sage fresh chopped
• 0.5 teaspoon mustard seeds 
• 0.3 cup bell pepper red finely chopped
• 0.3 cup onion red finely chopped
• 0.8 teaspoon salt divided
• 36 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 37
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
4. Add chicken to pan; cook 2 minutes on each side or until browned.
5. Remove from pan.
6. Reduce heat to medium; add remaining 1 teaspoon oil.
7. Add onion and bell pepper to pan. Cook 3 minutes, stirring frequently.
8. Add sugar, vinegar, sage, mustard seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Reduce heat; simmer 5 minutes.
9. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently.
10. Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375 for 15 minutes or until chicken is done.
11. Wine note: Pinot gris, the same grape as pinot grigio, is known for producing fuller-bodied whites brimming with fruit flavors like apple and pear when grown in the cool climate of Oregon's Willamette Valley. Ponzi Vineyards Pinot Gris 2005 ($17), with its clove and almond notes, echoes the concentrated pear and herbal flavors that are found in the chutney. -Jeffery Lindenmuth