Balsamic Chicken With Pears

1. 1

   Pat chicken dry with paper towels.

2. 2

   One at a time, place the chicken breast between two sheets of plastic wrap.

3. 3

   Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.

4. 4

   Season on both sides with salt and pepper.

5. 5

   In a large frying pan over medium-high heat, add the olive oil.

6. 6

   When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.

7. 7

   Remove from heat and transfer to a platter, cover, and keep warm.

8. 8

   To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.

9. 9

   Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.

10. 10

    To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.

11. 11

    Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.

12. 12

    Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.

13. 13

    Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).

14. 14

    Taste and adjust the seasoning if necessary. Remove chicken from heat.

15. 15

    Place the chicken on individual serving plates or on a large platter.

16. 16

    Using a slotted spoon, mound the fruit over the top.

17. 17

    Spoon the sauce over the fruit and around the chicken.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.