Balsamic Chicken With Pears

Categories: Chicken

Ingredients:

6 chicken breasts halves (3 to 4-ounce each), boneless and skinless
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 shallot, chopped
2 medium pears, peeled, cored, and sliced
1 cup chicken broth or stock (all fat removed)
1/4 cup balsamic vinegar
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup dried tart cherries

Preparation:

pat chicken dry with paper towels
one at a time, place the chicken breast between two sheets of plastic wrap
using a meat mallet, pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
season on both sides with salt and pepper.
in a large frying pan over medium-high heat, add the olive oil.
when the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
Remove from heat and transfer to a platter, cover, and keep warm.
To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.
Return the chicken and any juices to the pan.
Bring the mixture back to a simmer; decrease heat to medium.
Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
Taste and adjust the seasoning if necessary.
Remove chicken from heat.
Place the chicken on individual serving plates or on a large platter.
Using a slotted spoon, mound the fruit over the top.
Spoon the sauce over the fruit and around the chicken.
Serve immediately.

First Made:
2004-04-08