April 10, 2018
Dinner, Main Dish, Poultry,
Chicken, Fruit, Cranberry, Pear, Easy/Beginner Cooking, Quick Meals, Birthday, Father's Day, Ladies Luncheon, Mother's Day, Thanksgiving, Valentine's Day, Weeknight Meals, Stove Top, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, All Occasions more
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"This is a truly delicious recipe made with little effort . You have the option of dried cherries or cranberries. I used cranberries and they complimented the recipe perfectly. It looks very attractive and is a dish that you would be proud to serve to company or your family. The recipe was originally from Taste of Home magazine by Marcia Whitney with minor changes by me."
Sprinkle chicken breast with salt & pepper.
Heat oil, medium high heat, in a skillet large enough to hold the breasts.
Add chicken cook until a thermometer reaches 165F and the chicken is nicely, browned, apprx. 10 minutes.
Remove and keep warm.
Mix the cornstarch with 3 tbsp broth.
Stir together the broth, balsamic vinegar, rosemary, dissolved cornstarch & sugar.
Pour into the skillet, add pears & cranberries, medium heat and cook until pears are tender apprx 5 minutes and the sauce has thickened.
Return chicken to pan simmer uncovered until heated through 5 minutes.
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