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Chicken with Pears


  • 4 fillet chicken breasts
  • Plain flour
  • 120g butter
  • 1 large tin pears
  • ²⁄₃ cup Stone’s Green Ginger Wine
  • 1 cup (240ml) thickened cream


Flour chicken breasts and add to frying pan with melted butter, turning frequently until chicken is cooked thoroughly. Remove chicken from pan and place sliced tinned pears on top of each fillet, reserving syrup. Keep chicken warm while preparing sauce. To pan juices in the fry pan add Stone’s Green Ginger Wine, 150mls syrup from the tinned pears and the thickened cream. Heat well to reduce pan juice and then coat chicken. Serve immediately with seasonal vegetables. Serves 4 – In a deliciously creamy Ginger Sauce.

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