Ingredients
1½lbschicken breasts,skinless boneless
1cupsalt,divided, plus more to taste
½ground black pepper,divided, plus more to taste
2tbspolive oil
2tbspbutter
1largeonion,(Spanish or yellow), halved and thinly sliced
2largepears,(ripe firm fleshed like bartlett), or 3 smaller pears
2tbspmaple syrup
1tbspdijon mustard
3tbspfresh parsley,chopped
Preparation
Heat the oven at 450 degrees F. Sprinkle the chicken with salt and pepper. Heat the olive oil in the skillet over medium-high heat.
When it is hot, add the chicken and cook without disturbing for 3 to 5 minutes, until the underside is golden. Turn and cook the other sides for 3 to 5 minutes more, until the other side is golden. Transfer chicken to a large plate.
Cook the onion: Melt the butter in the skillet over medium heat. Add the onion, salt, and pepper. Cook, stirring often, for 8 minutes, or until the onion starts to brown.
While the onions cook, peel and core the pears. Cut into quarters (large pears can be cut into 6 pieces.) Move the onions to the center of the pan. Add the pears, cut sides down, around the edge.
Cook for 4 minutes or until the pears brown on the bottom. Stir the onions occasionally. Turn the pears and cook the other cut sides for 3 minutes more. Stir the onions occasionally.
Gently stir the pears and onions together and flatten them slightly to create a bed for the chicken. Place the chicken on top of the pears and onions. Tip in any pan juices from the plate into the skillet.
In a small bowl, stir together the maple syrup and mustard. Spread the glaze over the chicken breasts with a spoon.
Transfer the skillet to the oven and cook for 20 to 25 minutes, or until the glaze is browned, the pears are tender when pierced, and the chicken is cooked through. A meat thermometer inserted into the thickest part of the breasts should register 165 degrees F.
Divide the pears and onions between plates, add a chicken breast, and sprinkle with parsley.
