Creamy Chardonnay Chicken with Apple-Pear Pan Sauce

Ingredients

• 4boneless, skinless chicken breasts (6 oz each)
• 1/2 cupCalifornia Chardonnay (oaky & full-bodied)
• 1/2 cupheavy cream
• 1 cupGranny Smith apple, peeled and diced
• 1 cupripe pear, peeled and diced
• 1 sprigfresh thyme
• 2 clovesgarlic, minced
• 1 tbspshallot, minced
• 2 tbspunsalted butter
• 1 tbspolive oil
• 1/2 tspkosher salt
• 1/4 tspblack pepper

Instructions

1. 1
   Pat chicken breasts dry; season both sides with salt and pepper.
2. 2
   Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. 3
   Sear chicken 4 minutes per side until golden; remove to a warm plate.
4. 4
   In same skillet, add remaining butter, garlic, and shallot; cook 30 seconds until fragrant.
5. 5
   Stir in apples, pears, and thyme; sauté 3 minutes until lightly softened.
6. 6
   Deglaze pan with Chardonnay, scraping browned bits and letting alcohol reduce by half, about 2 minutes.
7. 7
   Return chicken and any juices to skillet; reduce heat to low and simmer 4 minutes or until chicken reaches 165°F internal temperature.
8. 8
   Remove thyme, add heavy cream, and simmer 2-3 minutes until sauce thickens and turns silky.
9. 9
   Taste, adjust seasoning, and serve chicken topped generously with the creamy apple-pear Chardonnay sauce.