Gingered Chicken Pears & Walnuts

This is packed with flavor! It's not super gingery, just kind of sweet. I got it from the Columbia Jr. League cookbook, Down by the Water. Rice was a perfect side and would have been good underneath it as well.

1 16 oz can pear halves

2 whole chicken breasts, split

1/4 tsp salt

2 Tbsp butter

3/4 cup ginger ale

1/4 cup packed brown sugar

3 Tbsp soy sauce

1/4 cup water

2 tsp cornstarch

1/4 tsp ginger powder

1/4 cup chopped walnuts

Drain the pears, reserving the juice. If less than 3/4 cup juice, add water to make 3/4 cup. Cut the pears into wedges. Sprinkle the chicken with salt. Cook chicken in butter in a skillet for 10 minutes (until browned). Mix pear juice, ginger ale, brown sugar, and soy sauce. Pour over chicken. Cook, covered, over medium heat for 20-25 minutes. Transfer the chicken to a greased 8 x 8 greased baking dish and arrange in a single layer. Reserve the pan drippings. Arrange pears around the chicken. Stir a mixture of the water, cornstarch and ginger powder into the pan drippings. Cook until thickened, stirring constantly. Pour over the chicken and pears. Sprinkle with walnuts. Bake at 350 degrees for 10 minutes.