| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Vegetables | Sami | Chicken bre, Fruit | 4 | Servings |
INGREDIENTS
| 2 | t | Vegetable oil |
| 4 | Skinless boneless chicken | |
| breast halves about 1 | ||
| pound | ||
| 2 | Bosc pears, pared and cut | |
| into wedges 8each | ||
| 1 | c | Chicken broth |
| 3 | T | Balsamic vinegar |
| 2 | t | Cornstarch |
| 1 1/2 | t | Sugar |
| 1/4 | c | Dried cherries or raisins |
| Rosemary sprigs, for garnish |
INSTRUCTIONS
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. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender. 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 <phannema@wizard.ucr.edu> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 486
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 238.9mg
Sodium: 549.1mg
Potassium: 385.9mg
Carbohydrates: 42g
Fiber: <1g
Sugar: 3.5g
Protein: 32.1g