Preheat oven to 250 degrees F (warm oven).
In plastic bag with zipper top, place flour. Add chicken cutlets and toss well to coat.
In large sauté pan, place 1 tablespoon butter and 1 tablespoon olive oil. Warm over medium-high heat until butter is melted. Remove cutlets from bag, shake off excess flour and add to pan in batches to cook. Saute until browned on both sides, about 3 – 4 minutes per side. Remove chicken to oven-proof platter and keep warm in oven.
To same pan, add remaining butter and oil and warm over medium heat. Add sliced leeks, salt and pepper and sauté until caramelized, about 4 – 5 minutes.
Add pear slices to leeks and sauté about 4 minutes. Add chicken stock to pan, increase heat to high, bring to a boil and cook until stock is reduced by half, about 7 minutes. To stock add cream, 1 teaspoon sage and nutmeg and simmer until slightly thickened.
Serve chicken over hot rice with pears and sauce spooned over.
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