CHICKEN WITH DILL SAUCE

6 large skinless, boneless chicken breast halves

1 large egg

1 1/2 cups fresh bread crumbs (3 slices bread)

flour

3 tab. salad oil

margarine or butter

3 medium-sized pears

l tab. brown sugar

1 1/2 cups defatted chicken broth

1 small bunch fresh dill

1 cup half and half

Pound each chicken breast half to about 1/4" thickness. In pie plate, with fork, beat egg and 1 tab. water. On one sheet of waxed paper, mix bread crumbs and 3 tab. flour. On another sheet of waxed paper, place 3 tab. flour. Dip cutlets in plain flour, then egg mixture, then coat with bread crumb mixture. In skillet over medium heat, in hot oil and 2 tab. margarine, cook cutlets in batches until browned on both sides and cooked through, about 20 min; remove to plate; keep warm. While cutlets are cooking, cut each pear crosswise into 3 or 4 slices. In 10" skillet over medium heat in 1 tab. hot margarine, cook pears and brown sugar until pears are tender, about 10 min.

In small bowl stir 3 tab. flour and broth until smooth; stir into drippings in skillet. Over high heat cook, stirring constantly, until sauce boils and thickens slightly.

Mince enough dill from bunch to measure 2 tab. Stir minced dill and half-and-half into sauce in skillet; heat through. To serve, arrange chicken and pears on warm platter; spoon some sauce over chicken. Garnish with remaining dill. Put remaining sauce in gravy boat. Serves 6.