Rosemary Chicken with Pears and Leeks | Edye's WW Kitchen | 4SP

Rosemary Chicken with Pears and Leeks 4 boneless, skinless chicken breasts 2 tsp chopped fresh rosemary 1/2 tsp salt 1 tsp Olive Oil 2 large Firm-Ripe pears, cored and sliced 2 small leeks cleaned and sliced, white and light green parts only 2/3 C Dry white wine 1 T White balsamic vinegar 2 tsp honey 1/8 tsp red pepper flakes 1 T unsalted butter Sprinkle chicken with 1 tsp rosemary and 1/4 tsp of salt. Heat 1/2 tsp oil in large skillet over medium heat. Once pan is hot, add chicken and cook until done, about 8 minutes. Transfer to a clean plate and keep warm. Add remaining 1/2 tsp oil to skillet. Arrange pears in a single layer, cut side down. Add leeks to skillet and cook until pears are ligthly browned on bottoms, 3 minutes. Stir in wine, vinegar, honey, pepper flakes, remaining 1 tsp rosemary, and remaining 1/4 tsp salt. Cook until pears are softened and liquid has reduced by half, 4 minutes or so. Remove from heat and stir in butter. Serve chicken with pear mixture.