Balsamic Chicken and Pears

Alyson Stringer (originally from Good Housekeeping)
Yield: 4 servings

A sweet and tangy sauté of lean chicken breasts, Bosc pears and tart dried cherries makes a zesty, low-fat treat the whole family will love. One of the best things about this recipe is that you can prepare it and sit down in less than an hour. Be sure to use a good quality balsamic vinegar for magnifico results! (Nov 2000)

2 tsp vegetable oil
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 Tbsp balsamic vinegar
2 tsp cornstarch
1 1/2 tsp sugar
1/4 cup dried cherries or raisins
Rosemary sprigs for garnish

In non-stick 12-inch skillet over medium-high heat, heat 1 tsp vegetable oil. Add chicken breasts and cook 8-10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

In same skillet, in 1 tsp 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.

Per serving: 235 calories, 4g fat, 1g sat. fat, 69mg cholesterol, 240mg sodium, 22g carb, 27g protein