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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.4
  • Total Fat: 4.0 g
  • Cholesterol: 65.7 mg
  • Sodium: 233.6 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 27.0 g

View full nutritional breakdown of Balsamic Chicken with Pears calories by ingredient
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Balsamic Chicken with Pears

Submitted by: SLBBW66


Number of Servings: 6

Ingredients

    6 chicken breasts halves (3 to 4-ounce each), boneless and skinless*
    Salt and freshly ground black pepper
    1 tablespoon extra-virgin olive oil
    1 shallot, chopped
    2 medium pears, peeled, cored, and sliced
    1 cup chicken broth or stock (all fat removed)
    1/4 cup balsamic vinegar
    2 tablespoons sugar
    2 teaspoons cornstarch
    1/4 cup dried tart cherries

Directions

Pat chicken dry with paper towels. One at a time, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch. Season on both sides with salt and pepper.

In a large frying pan over medium-high heat, add the olive oil. When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown. (Alternate method: Brown in oven ready skillet on one side, for 3 to 4 minutes, turn and place in oven to finish, 3 to 4 minutes.) Remove from heat and transfer to a platter, cover, and keep warm.

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

To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl. 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. Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. 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). Taste and adjust the seasoning if necessary. Remove chicken from heat.

Place the chicken on individual serving plates or on a large platter. Using a slotted spoon, mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SLBBW66.






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