Balsamic Chicken and Pears

It’s time to cover the grill and ease into the Fall season with one of my favorite chicken dishes. This one is a hit!

2 teaspoon(s) vegetable oil

4 small (skinless, boneless) chicken breast halves,

about 1 lb.

2  Bosc pears, unpeeled, each cut into 8 wedges

1 cup(s) chicken broth, preferably low sodium

3 tablespoon(s) balsamic vinegar

2 teaspoon(s) cornstarch

1 teaspoon(s) sugar

Top with a sprinkle of cranberries

Directions

         In nonstick 12-inch skillet over medium-high heat, heat 1 tsp. 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 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 or raisins to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through.

(Food Network)