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Heat 3 tablespoons oil in a medium size skillet. Add onion, garlic and cook until tender. Add apple juice, red wine, balsamic vinegar, rosemary, thyme, paprika and bring to a boil. Reduce to 3 cups. stirring occasionally, 25 to 30 minutes. Strain liquid to a saucepan and discard rest. Add cream and reduce approximately 15 minutes until a soft sauce is obtained. Season and reserve.
Heat 2 tablespoons oil in a medium skillet and add pear slices. Cook until tender and lightly golden. Reserve.
Heat remaining oil, season chicken fillets with salt and pepper and fry fillets until cooked and golden, around 4 to 5 minutes per side. Add Port and bring to a boil.
Combine chicken fillets with reserved sauce, correct seasoning and heat before serving.
Serve chicken fillets with sauce and garnish with hot sliced pear.
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