2 t Olive Oil

4 lg Chicken Breasts Halves:

Boneless And Skinless Salt And Pepper To Taste 2 T Butter

2 md Ripe Pears; Peeled, Cored

And Sliced Thin 2 t Lemon Juice

1/4 c Onion; Minced

1 lg Garlic Clove; Crushed

1/2 c Dry White Wine

1/4 c Chicken Broth

2 t Honey

1/4 t Dried Thyme; Crushed

1/2 c Fresh Or Frozen Blueberries;

Thawed 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 T of the butter in the pan. Add the pears and 1 t 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, about two minutes. Swirl in the remaining T of butter and t of lemon juice. Serve the sauce over the chicken. From: The Food Column Of The Denver Post Magazine 07 31 94 Posted by: Rich Harper