Recipe - Balsamic Chicken And Pears

2 teaspoon Vegetable oil
4 small Skinless boneless chicken
breast halves; (about 1
pound)
2 Bosc pears; pared and cut
into wedges, 8each
1 cup Chicken broth
3 tablespoon Balsamic vinegar
2 teaspoon Cornstarch
1 One half teaspoon Sugar
One fourth cup Dried cherries or raisins
Rosemary sprigs; for garnish

1. In nonstick 12inch skillet over mediumhigh 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 chickenbroth 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998