Chicken breast with pear, Gorgonzola and balsamic caramel reduction

Ingredients for 4 servings:

• 600 g chicken breast, cut into strips
• 300 g sugar snap peas
• 250g Gorgonzola
• 150 ml balsamic vinegar, dark
• 5 tbsp sugar
• some salt
• some pepper
• 5 pears, ripe (alternatively from the can)
• 1 handful of walnuts, roasted, chopped
• 1 piece(s) butter (approx. 1 tsp)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

super aromatic starter – a palate tickler

Heat a small pan. Dissolve the sugar and butter in it until the sugar is nicely browned, then carefully deglaze with the balsamic vinegar and reduce slightly. Season with a pinch of salt and pepper and let cool. Peel, core, and dice the pears. Cook briefly in boiling water until soft (careful not to overcook), drain, then lightly add sugar and keep warm. If using canned pears, sauté them briefly in a pan (which will be used later for the chicken breast; we want to make washing up easier) and then keep warm. In the meantime, cook the washed snow peas in a pot of water until tender (they should be firm to the bite) and also keep warm. Brown the chicken breast strips, season with salt and pepper. Arrange the snow peas on each of the four plates and top with the pears and chicken breast. Crumble the Gorgonzola over the plates and drizzle with the balsamic reduction. Finally, sprinkle with the walnuts. Serve immediately!