Ingredients

2 tsp. olive oil
4 large chicken breasts halves: boneless and skinless
salt and pepper to taste
2 Tbsp. butter
2 medium ripe pears; peeled, cored and sliced thin
2 tsp. lemon juice
1/4 C. onion; minced
1 large garlic clove; crushed
1/2 C. dry white wine
1/4 C. chicken broth
2 tsp. honey
1/4 tsp. dried thyme; crushed
1/2 C. fresh or frozen blueberries; thawed

Cooking Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and Saute four to five minutes on each side until cooked through. Remove from the pan and keep warm. Melt 1 Tbls. of the butter in the pan. Add the pears and 1 tsp. of lemon juice. Saute until barely tender, about two to three minutes. Remove from the pan and set aside. In the same pan, cook the onion and garlic for one minute. Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes. Return the pears to the pan and add the blueberries. Heat through, Swirl in the remaining Tbls. of butter and tsp. of lemon juice.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)