Recipe: Balsamic Chicken and Pears (with dried cherries or raisins)
Misc.BALSAMIC CHICKEN AND PEARS
2 teaspoons vegetable oil, divided use
4 small skinless, boneless chicken breast halves (about 1 pound)
2 Bosc pears, unpeeled and each cut into 8 wedges
1 cup chicken broth
3 tablespoons balsamic vinegar
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup dried cherries or raisins
rosemary sprigs (for garnish)
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.
Makes 4 main-dish servings
Source: Good Housekeeping magazine
2 teaspoons vegetable oil, divided use
4 small skinless, boneless chicken breast halves (about 1 pound)
2 Bosc pears, unpeeled and each cut into 8 wedges
1 cup chicken broth
3 tablespoons balsamic vinegar
2 teaspoons cornstarch
1 1/2 teaspoons sugar
1/4 cup dried cherries or raisins
rosemary sprigs (for garnish)
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.
Makes 4 main-dish servings
Source: Good Housekeeping magazine
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