Title: Balsamic chicken and pears
 Categories: Chicken bre, Fruit
      Yield: 4 Servings
 
      2 ts Vegetable oil
      4 sm Skinless boneless chicken
           -breast halves; (about 1
           -pound)
      2    Bosc pears; pared and cut
           -into wedges, 8each
      1 c  Chicken broth
      3 tb Balsamic vinegar
      2 ts Cornstarch
  1 1/2 ts Sugar
    1/4 c  Dried cherries or raisins
           Rosemary sprigs; for garnish
 
  1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon
  vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning
  once, until juices run clear when pierced with tip of knife. Remove
  chicken to bowl.
  
  2. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges
  until lightly browned and tender.
  
  3. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar
  until blended. Add chicken-broth mixture and dried cherries to
  skillet with pears. Heat to boiling; boil 1 minute. Return chicken to
  skillet; heat through. Garnish with rosemary to serve.
  
  Each serving: About 235 calories, 27 g protein, 22 g carbohydrate, 4 g
  total fat (1 g saturated), 69 mg cholesterol, 240 mg sodium.