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Chicken Balsamico with Pears
Nb persons: 4
Yield:
Preparation time: 20 minutes
Total time: 30 minutes
Source:
| 4 | boneless, skinless chicken breast halves |
| Salt | |
| Ground black pepper | |
| 1 Tbsp | extra-virgin olive oil |
| 2 cloves | garlic, chopped |
| 2 med | Bosc pears, peeled, cored, and sliced |
| 1 c | reduced-sodium chicken broth |
| ¼ c | balsamic vinegar |
| 1½ Tbsp | honey |
| 1½ tsp | cornstarch |
1. 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 ½" thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
2. HEAT the oil in a large skillet over medium-high heat. 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 to keep it warm.
3. 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.
4. COMBINE the chicken broth, balsamic vinegar, honey, and cornstarch in a small bowl. 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.
5. 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.
NUTRITION (per serving) 280 cal, 27 g pro, 27 g carb, 3 g fiber, 7 g fat, 1.5 g sat fat, 160 mg sodium
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