Virtual Sefer Cranberry Chicken and Pears

Cranberry Chicken and Pears
1/2 cup butter
2 lg. garlic cloves, minced
2 Tbs. shallots minced
4 whole chicken breasts, skinned, boned & halved and floured
1 cup cranberries, coarsely chopped
4 ripe pears, peeled and sliced
2/3 cup brandy
1 cup heavy cream
1 cup sour cream
1/4 cup parsley
salt and freshly ground pepper to taste
Melt half the butter in a large heavy skillet. Add garlic & shallots. Cook
1 minute. Lightly flour chicken breasts & cook (in batches using the
rest of the butter as needed) just until done, about 4 minutes each side.
Remove to platter & keep warm. Add cranberries to pan; cook & stir 1
minute. Add pears & cook till slightly softened. Pour in brandy and
flame, shaking pan till flame dies. Add creams, stir & heat through,
don’t boil. Taste, salt and pepper to taste. Pour sauce over breasts &
sprinkle parsley over all. If you are careful not to overcook the chicken,
this dish can be made ahead & rewarmed in a covered dish at low temp
in the oven, don’t let the sauce bubble.