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Balsamic Chicken and Pears


Balsamic Chicken and Pears

From Good Housekeeping

Makes 4 servings

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  • 1 package (9-ounce) frozen Roma beans
  • 1 ¹⁄3 cups whole wheat couscous
  • 1 tablespoon olive oil, see direction step 2
  • 1 teaspoon olive oil, see direction step 3
  • 4 small (about 1 pound) skinless, boneless chicken-breast halves
  • 2 Bosc pears, each unpeeled, cored, and cut into 8 wedges
  • 1 cup chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons cornstarch



Step 1

Prepare Roma beans and couscous as labels direct. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot.

Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate.

In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender.

In cup, mix broth, vinegar, and cornstarch; add to skillet with pears. Heat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through.

Per serving: 450 calories, 7g fat, 66mg cholesterol, 235mg sodium, 61g carbohydrates, 10g fiber, 36g protein.

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