 | Category: | | Breakfast & Brunch | | Style: | | American | | Special Consideration: | | Quick and Easy | | Servings: | | 4 |
Description:
NUTRITIONAL INFORMATION:
(Based on individual serving)
Calories: 235 • Total Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 69 mg • Sodium: 240 mg
Carbohydrates: 22 g • Protein: 27 g
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
Ingredients:
• 2 teaspoons vegetable oil
• 4 small skinless, boneless chicken-breast halves
(about 1 pound)
• 2 Bosc pears, unpeeled and each cut into 8 wedges
• 1 cup chicken broth
• 3 tablespoons balsamic vinegar
• 2 teaspoons cornstarch
• 1 1/2 teaspoons sugar
• 1/4 cup dried cherries or raisins
• Rosemary sprigs for garnish
Directions:
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.
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