3/4 cup dry red wine 1/2 cup sugar 2 pears, peeled, cored and diced 6 Tablespoons gf beef stock 2-1/2 Tablespoons balsamic vinegar 4 Tablespoons olive oil 6 chicken breasts, boned with skin on Salt and pepper to taste
Bring the wine and sugar to a boil over high heat in a medium saucepan. Add the pears and continue to cook until reduced by half. Strain through a sieve, transfer to a food processor and process until smooth. Combine in a medium saucepan the wine mixture, broth, balsamic vinegar, salt and pepper to taste and cook until reduced to a thick sauce consistency and set aside. Cut a crisscross pattern with a sharp knife in the skin of the chicken breasts and sprinkle with salt and pepper. Heat two large heavy skillets over medium-high heat until hot. Add 2 Tablespoons oil to both pans, when hot add chicken breasts, skin side down. Cook until golden, about 7-10 minutes. Reduce heat to medium and turn breasts over browning and cooking until done on other side. Remove chicken from pans and slice chicken into strips. Spoon sauce over chicken and serve immediately.