Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Vegetable oil |
| 4 smalls | Skinless boneless chicken breast halves; (about 1 pound) |
| 2 \N | Bosc pears; pared and cut into wedges, 8each |
| 1 cup | Chicken broth |
| 3 tablespoons | Balsamic vinegar |
| 2 teaspoons | Cornstarch |
| 1½ teaspoon | Sugar |
| ¼ cup | Dried cherries or raisins |
| \N \N | 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 <phannema@...> on Feb 26, 1998