This sounds a little odd, but the combination of flavors is delicious
2 Tbs butter
1-2 onions, coarsely chopped
ground black pepper
2 Bartlett pears (or other firm pears) peeled cored, and thickly sliced (I've also used canned in a pinch)
2 Tbs chopped fresh sage (or some dry to sprinkle)
4 chicken breast halves, skinless & boneless (about 3 lbs)
2 Tbs mustard (preferably grainy)
2 Tbs maple syrup (real maple syrup if you have it)
Set oven to 450 degrees
In a large skillet with an oven-proof handle (cast-iron works well), heat 1 Tbs of the butter. Cook the onion with a pinch of salt and pepper over medium heat, stirring often, for 10 minutes, or until softened. Add the pears and cook for 5 minutes more. Sprinkle with the sage.
Meanwhile, sprinkle the chicken breasts with salt and pepper. Remove the onion and pears from the pan and set aside. Add the remaining 1 Tbs butter and set the breasts in the pan top down. Cook over medium heat for 5 minutes, or until browned.
In a small bowl, combine the mustard and maple syrup. Turn the breasts skin side up. With the back of a spoon, spread the mustard mixture onto the top of the chicken. Return the onion and pears to the pan, tucking them under the breasts.
Place the skillet in the oven and roast for 15 minutes, or until the chicken breasts are cooked through and glazed on top. You can also cook pear mixture and brown the breasts in advance, then roast them together just before serving.