Chicken With

1 Red Anjou Pear -- cored and chopped

(leave the skin on) 3 radishes -- (2 or 3)

2 tablespoons red bell pepper

1 sprig tarragon -- to taste

2 small basil leaves

salt -- a pinch pepper -- be generous 2 tablespoons slivered almonds -- as topping

--SAUCE--

1/2 cup vegetable broth -- full-flavored

1/2 teaspoon balsamic vinegar

1/2 teaspoon tarragon vinegar

2 tablespoons fresh lemon juice

--CHICKEN--

6 ounces skinless boneless chicken breast halves -- apportioned

salt and pepper 1/2 teaspoon lemon rind -- fine julienned

olive oil spray 1/2 teaspoon canola oil -- butter flavored

--MENU--

1/3 pound idaho potatoes -- scrubbed and cubed

2 cloves garlic -- minced

salt and pepper 1 teaspoon olive oil -- or less

1 teaspoon chopped fresh rosemary

8 ounces green beans -- fresh, steamed

NOTE - the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.

Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated.

Do no process the almonds.

Next combine the sauce ingredients, adding things to the measure of broth.

3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.

260 1/2 CALS,

8.8 G FAT /MC est

3 servings; so if you serve 8-ounce chicken breasts, you do not need to increase the relish.

425degF oven, covered, for 25 minutes. Steam a fresh vegetable; we had green beans.

360.4 CALS

11 1/3G FAT /MC est