6 lg. skinless, boneless chicken breast halves
1 lg. egg
1 1/2 c. fresh bread crumbs (3 slices bread)
1 tsp. salt
All-purpose flour
3 tbsp. salad oil, butter
3 med. pears
1 tbsp. light brown sugar
1 1/2 tsp. instant chicken-flavor bouillon
1 sm. bunch fresh dill, minced (2 tbsp.)
1 c. half-and-half

Pound each chicken breast half to about 1/4 inch thickness. Beat egg with 1 tablespoon water in pie plate. Mix bread crumbs, salt and 3 tablespoons flour on one piece of waxed paper. On another sheet, place 3 tablespoons flour.

Dip cutlets in plain flour, then egg, then bread crumb mixture. Cook in hot salad oil in skillet over medium heat until browned on both sides and cooked through (about 3-4 minutes). Remove, keep warm. Reserve drippings.

While cutlets are cooking, slice each pear crosswise into 3 or 4 thick slices. Cook pears in 1 tablespoon hot butter with brown sugar, until pears are tender (about 10 minutes).

In small bowl, stir bouillon, 2 tablespoons flour, 1 1/2 cups water until smooth; stir into drippings over high heat, cook and stir sauce constantly until sauce boils and slightly thickens. Stir minced dill and half-and-half into sauce; heat. Arrange chicken and pears on platter; spoon sauce over and garnish with dill. Serves 6.