4 skinless, boneless chicken breasts-about 1 lb.
2 Bosc pears, unpeeled, cored & cut into 8 wedges
1 cup chicken broth
3 tbsp balsamic vinegar
2 tsp cornstarch
1tbsp olive oil plus 1 tsp olive oil
sat & pepper to taste
-heat 1 tbsp olive oil on medium heat until hot
-add chicken and cook about 12 minutes turning at least once
-transfer chicken to plate
-add remaining oil to pan and cook pear wedges 3-4 minutes until lightly browned & tender
-mix broth, vinegar & cornstarch then add to skillet with pears. heat to boiling then boil for 1 minute.
-return chicken to plate and heat through.
got this one from a magazine-don't remember which one at this point but it was fantastic with rice and a salad. I used an dash or tow of pepper but honestly did not add any salt as the broth added enough salty flavor flavor to the dish.