Balsamic Chicken With Pears & Cranberries
April 10, 2018
Categories: 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
"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."
- Serving Size: 1 (290.4 g)
- Calories 289.6
- Total Fat - 7.7 g
- Saturated Fat - 1.6 g
- Cholesterol - 96.4 mg
- Sodium - 317.6 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 3.4 g
- Sugars - 10.9 g
- Protein - 35.9 g
- Calcium - 29.4 mg
- Iron - 1.5 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
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.
Tips & Variations
No special items needed.