Balsamic Chicken and Pears

1. 1

   Prepare Roma beans and couscous as labels direct.

2. 2

   Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot.

3. 3

   Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once.

4. 4

   Transfer chicken to plate.

5. 5

   In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender.

6. 6

   In cup, mix broth, vinegar, and cornstarch; add to skillet with pears.

7. 7

   Heat to boiling on medium-high.

8. 8

   Boil 1 minute.

9. 9

   Return chicken and any juice on plate to skillet; heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.