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Add a photoServings: 4
Ingredients
- 2 tsp vegetable oil
- 4 x 4 ounce skinless boneless chicken breast halves
- 2 x Bosc pears (don't peel) cut into 8 wedges
- 1 c. chicken broth
- 3 Tbsp. balsamic vinegar
- 2 tsp cornstarch
- 1 1/2 tsp sugar
- 1/4 c. dry cherries or possibly raisins rosemary sprigs for garnish
Directions
- In nonstick 12-inch skillet over medium-high heat, heat 1 tsp. vegetable oil. Add in chicken breasts and cook 8 to 10 min, turning once, till juices run clear when pierced with tip of knife. Remove chicken to bowl.
- In same skillet, in 1 tsp. vegetable oil, cook pear wedges till lightly browned and tender.
- In c., mix chicken broth, balsamic vinegar, cornstarch, and sugar till blended. Add in chicken-broth mix and dry cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.
- Start to Finish Time:"0:30"
- NOTES : A sweet and tangy saute/fry of lean chicken breasts, Bosc pears, and tart dry cherries. Pasta with Peas & Onions is a perfect accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 29 | 22% |
| Total Fat 3.24g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.08g | |
| Cholesterol 43mg | 14% |
| Sodium 144mg | 6% |
| Potassium 266mg | 8% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.38g | 3% |
| Protein 17.76g | 28% |
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