Balsamic Chicken and Pears

For my last recipe for February I chose this one, and my timing turned out to be perfect as Bosc Pears are now in season. We both really enjoyed this meal and it was easy to make.

Balsamic Chicken and Pears

2 tsp vegetable oil (yes, teaspoons not tablespoons)
4 small boneless, skinless chicken breasts (1 pound)
2 Bosc pears, not peeled, each one cored and cut into 8 slices
1 cup chicken broth
3 tblsp balsamic vinegar
2 tsp cornstarch
1 1/2 tsp sugar
1/4 cup dried cherries or raisins (I used raisins)

1) In nonstick 12" skillet, heat 1 tsp oil over med-high heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, 4-5 minutes per side. Transfer chicken to plate and keep warm.

2) In same skillet, heat remaining 1 tsp oil. Add pears and cook until tender and golden brown.

3) In cup, blend broth, vinegar, cornstarch and sugar. Stir into skillet with pears, add cherries or raisins. Heat to boiling, stirring; boil 1 minute. Return chicken to skillet and heat through.

Makes 4 main dish servings.