Chicken Normandy

source: The Ladies' Home Journal
serves 4

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
Salt
Freshly ground pepper
1 tablespoon butter or margarine
1/2 cup finely chopped onion
2 ripe pears, cut into 8 wedges each
3 tablespoons cognac or brandy
1/2 cup heavy or whipping cream
1/2 teaspoon tarragon
Mashed potatoes (optional)

• Heat oil in a large skillet over medium-high heat. Pat chicken breasts dry with paper towels; sprinkle with salt and pepper. Add to skillet and cook just until firm and cooked through, 5 minutes per side. Remove from pan; keep warm.
   
• Melt butter in same skillet over medium-high heat. Add onion and pears. Cover and cook, stirring occasionally, until pears are tender and golden, 3 to 5 minutes.
   
• Add cognac; cook, uncovered, until almost all liquid is evaporated, about 30 seconds. Stir in cream, tarragon and 1/4 teaspoon each salt and pepper. Cook over high heat until sauce is thickened, 3 minutes.
   
• Slice the chicken breasts into a few strips, lengthwise. Spoon the sauce over chicken. Serve with mashed potatoes, if desired.

Note: consider increasing the quantity of sauce

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