- 4 boneless, skinless chicken breast halves
- ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, chopped
- 2 medium Bosc pears, peeled, cored, and sliced
- 1 cup reduced-sodium chicken broth
- ¼ cup balsamic vinegar
- 1 ½ tablespoons honey
- 1 ½ teaspoons 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 1/2-inch thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
2. 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.
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. 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.
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.
321 calories, 37 g protein, 24 g carbohydrate, 8 g fat, 488 mg sodium, 3 g dietary fiber