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1
Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat.
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2
Add onion and garlic; saute until tender, about 5 minutes.
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3
Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil.
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4
Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
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5
Strain mixture into small saucepan; discard solids.
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6
Add cream and simmer until reduced to sauce consistency, about 12 minutes.
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7
Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat.
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8
Add pear slices; saute until tender and golden brown, about 8 minutes.
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9
(Sauce and pears can be prepared 2 hours ahead.
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10
Cover separately and refrigerate.
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11
Rewarm pears over medium-low heat before serving.)
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12
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
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13
Sprinkle chicken with salt and pepper.
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14
Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
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15
Add Marsala and bring to boil.
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16
Stir in reserved sauce, turning chicken once to coat.
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17
Cook until heated through, about 2 minutes longer.
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18
Divide chicken among 4 plates.
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19
Spoons some sauce around chicken on each plate.
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20
Garnish with pear slices.
