Ginger Pear Chicken

• 2 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 Tbsp. flour
• 1 tsp. olive oil
• 2 tsp. butter
• 1 tsp. fresh ginger root, minced
• 1 shallot, thinly sliced
• 0.25 cup chicken broth
• 1 pear, peeled and sliced

Slice the chicken thighs; mix the flour with the salt and pepper and dredge the chicken pieces.

In a heavy skillet, combine the olive oil and butter over medium heat. When the butter foams add the chicken. Brown it but do not cook it through; cook for about 5 minutes total. Set the chicken aside.

Increase the heat under the pan to medium-high. Add the ginger root and shallot to the drippings remaining in the skillet. Cook, stirring until tender, about 4–5 minutes.

Add the chicken broth to the pan and bring it to a boil, then return the chicken to the skillet and add the pear slices; reduce the heat to medium-low.

Simmer for 6–10 minutes or until chicken is cooked through and sauce is slightly thickened. Serve over couscous or hot cooked rice.