Side Pannel
Balsamic Chicken and Pears
Ingredients List
- 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
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.
Each serving: About 235 calories, 27 g protein, 22 g carbohydrate, 4 g
total fat (1 g saturated), 69 mg cholesterol, 240 mg sodium.
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.
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