Ingredients
- 4 boneless, skinless chicken breast halves
- 1 tablespoon extra-virgin olive oil
- 2 clove garlic, chopped
- 2 clove medium bosc pears, peeled, cored and sliced
- 1 cup reduced-sodium chicken broth
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoon honey
- 1 1/2 teaspoon cornstarch
Preparation
Baking Directions:
Rinse the chicken in cold water.
Then pat dry with paper towels.
Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to 1/2-inch thick.
Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
In a large skillet over medium-high heat, heat the oil.
Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it's no longer pink in the center and the juices run clear.
Remove the chicken from the heat and transfer it to a platter.
Cover it to keep it warm.
Add the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft.
Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.
In a small bowl, combine the chicken broth, balsamic vinegar, honey and cornstarch.
Pour over the pear mixture.
Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly.
Return the chicken and any juices to the pan and cook for 1 to 2 minutes.
Taste and adjust the seasoning, if necessary.
Place the chicken on individual serving plates or on a large platter.
Use a slotted spoon to mound the fruit over the top.
Spoon the sauce over the fruit and around the chicken.
Serve immediately.