Title: Balsamic Chicken and Pears
Categories: Chicken bre, Fruit
Yield: 4 Servings

2 ts Vegetable oil
4 sm Skinless boneless chicken
-breast halves; (about 1
-pound)
2 Bosc pears; pared and cut
-into wedges, 8each
1 c Chicken broth
3 tb Balsamic vinegar
2 ts Cornstarch
1 1/2 ts Sugar
1/4 c Dried cherries or raisins
Rosemary sprigs; for garnish

1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon
vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning once,
until juices run clear when pierced with tip of knife. Remove chicken to
bowl.

2. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until
lightly browned and tender.

3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until
blended. Add chicken-broth mixture and dried cherries to skillet with
pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat
through. Garnish with rosemary to serve.

Each serving: About 235 calories, 27 g protein, 22 g carbohydrate, 4 g
total fat (1 g saturated), 69 mg cholesterol, 240 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved

Notes: A sweet and tangy saute of lean chicken breasts, Bosc pears, and
tart dried cherries. Pasta with Peas & Onions is a perfect accompaniment
(see About: Pasta Side Dishes).

Recipe by: Homearts Recipe Archive

Posted to MC-Recipe Digest by KitPATh on Feb 26,
1998