Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) Vegetable oil 4 small skinless, boneless chicken-breast halves 2 Bosc pears , unpeeled and each cut into 8 wedges 1 cup(s) chicken broth 3 tablespoon(s) balsamic vinegar 2 teaspoon(s) cornstarch 1 1/2 teaspoon(s) sugar 1/4 cup(s) dried cherries or raisins Rosemary sprigs for garnish

Instructions Jump to Ingredients ↑

  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. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender. 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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