Carmelized Red Onions in Bosc Pear Aperitif Reduction Sauce

Got home late from work last night and looked into the refrigerator for inspiration. Chicken breasts (ho-hum), a half cup of red carmelized red onions left over from breakfast (promising), and Bosc pear aperitif!  I've used Sonoma Aperitif to deglaze pans and create a quick reduction sauce before, but the combination of flavors of Bosc pear, white wine, and carmelized onions was a real winner. So much more interesting that simple white wine reduction sauce and SO easy. Instantly luscious. Try it and let me know what you think!

Sauteed chicken breast with carmelized red onions in a Bosc Pear Aperitif reduction sauce

Sauteed chicken breast with carmelized red onions in a Bosc Pear Aperitif reduction sauce