Balsamic Chicken and Pears

By Tonya_Speed

NUTRITION per serving: 249 Calories; 5g Fat; 29g Protein; 22g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 5

Ingredients

• 4 (4-oz.) boneless skinless chicken breast halves
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, pressed
• 2 medium bosc pears, peeled, cored and sliced
• 1 cup low sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons honey
• 1 1/2 teaspoons cornstarch

Preparation

Step 1

Rinse chicken in cold water then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound to 1/2-inch thickness. Remove plastic wrap and sprinkle both sides of chicken with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat; add chicken and cook for 3 to 4 minutes per side, turning once, until no longer pink in the center and juices run clear; remove from heat and transfer to a platter; cover to keep warm. Reduce skillet heat to medium and add garlic; saute for 2 minutes or until soft. Add pears and cook for 3 to 4 minutes, stirring occasionally, until soft and golden brown. In a small bowl, combine chicken broth, balsamic vinegar, honey and cornstarch; pour over pear mixture. Raise heat to high, bring to a boil then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes or until sauce thickens slightly. Return chicken and any accumulated juices to the skillet and cook for 1 to 2 minutes. Taste and adjust the seasoning if necessary. Serve chicken with lots of fruit and sauce piled on top!

SERVING SUGGESTION: Serve whole wheat couscous and steamed green beans on the side.
GLUTEN FREE: Make sure chicken broth and vinegar are gluten free. Use arrowroot instead of cornstarch.