Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It’s easy enough to make for a weeknight meal, but you can also dress it up for company. —Marcia Whitney, Gainesville, Florida
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 1 cup reduced-sodium chicken broth
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon minced fresh rosemary
- 2 teaspoons cornstarch
- 1-1/2 teaspoons sugar
- 2 medium unpeeled pears, each cut into 8 wedges
- 1/3 cup dried cherries or dried cranberries
Directions
- Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove.
- Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.
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