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1
NOTE - the chicken is seared in a grill on the stove top.
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2
The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
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3
Use a food processor to finely dice the pear, radishes and piece of red bell pepper.
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4
Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated.
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5
[Do no process the almonds.]
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6
Next combine the sauce ingredients, adding things to the measure of broth.
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7
Preheat a square grill pan on the stove top to high.
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8
Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces.
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9
Sprinkle with a little salt and pepper.
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10
Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown.
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11
Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes.
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12
Saute flipping constantly the minced pear mixture.
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13
Add the almonds and toss.
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14
Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste.
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15
Flavor with oil or butter if you want.
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16
Plate the chicken; top with the relish and and saucy juice.
