Name: Balsamic Chicken and Pears
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

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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 <[email protected]> on Feb 26,
1998

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