4 skinned boneless chicken breasts, halved
5 slices bacon
2 cups pears; peeled, cored and diced
¼ cup green onion, chopped
1 can chicken broth
2 tablespoons olive oil
2 tablespoons cornstarch
3 tablespoons cold water
½ teaspoon salt
½ teaspoon white pepper
Cook the chicken.
Heat the oil over a medium heat in a large skillet. Season the chicken with salt and pepper and place them in the skillet. Cook the chicken for 10 minutes on each side.
Make the sauce.
Cook the bacon over a medium heat until it is crisp. Remove the bacon and drain all but 1 tablespoon of grease from the pan. Stir in the chicken broth and bring it to the boil, scraping off any bacon bits from the bottom of the pan. Boil for 5 minutes then add the pears and boil for another 5 minutes. Mix the cornstarch and water together and pour this into the saucepan. Add the green onions. Let the sauce boil for about 2 minutes until it thickens and then crumble the bacon into the sauce.
Serve the chicken and pour over the sauce.