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1
Pat chicken dry with paper towels.
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2
One at a time, place the chicken breast between two sheets of plastic wrap.
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3
Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
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4
Season on both sides with salt and pepper.
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5
In a large frying pan over medium-high heat, add the olive oil.
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6
When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
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7
Remove from heat and transfer to a platter, cover, and keep warm.
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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.
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9
Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
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10
To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
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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.
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12
Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.
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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).
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14
Taste and adjust the seasoning if necessary. Remove chicken from heat.
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15
Place the chicken on individual serving plates or on a large platter.
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16
Using a slotted spoon, mound the fruit over the top.
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17
Spoon the sauce over the fruit and around the chicken.
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18
Serve immediately.
