Sauteed Chicken with Raspberry Sauce

By lisamorgan

Ingredients

1 can pear slices (16 ounces)

1/2 cup balsamic vinegar

1 teaspoon dried thyme

2 teaspoons olive oil

4 boneless skinless chicken breast halves

salt and pepper

1 clove garlic minced

1 cup fresh or frozen raspberries, thawed


Cooking Directions

Drain pears, reserving all liquid. In small bowl, combine pear liquid, vinegar and thyme; set aside. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from pan; set aside. Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture: bring to boil. Return chicken to pan; simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.

Ingredients

• 1 can pear slices (16 ounces)
• 1/2 cup balsamic vinegar
• 1 teaspoon dried thyme
• 2 teaspoons olive oil
• 4 boneless skinless chicken breast halves
• salt and pepper
• 1 clove garlic minced
• 1 cup fresh or frozen raspberries, thawed

Preparation

Step 1

Drain pears, reserving all liquid. In small bowl, combine pear liquid, vinegar and thyme; set aside. In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from pan; set aside. Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture: bring to boil. Return chicken to pan; simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.