| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables |
Sami |
Chicken bre, Fruit |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> on Feb 26,
1998
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