Prep 10 mins
Cook 20 mins
- 4 boneless skinless chicken breast halves
- ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, chopped
- 2 medium bosc pears, peeled, cored, and sliced
- 1 cup reduced-sodium chicken broth
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 tablespoons honey
- 1 1⁄2 teaspoons cornstarch
- Rinse the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to 1/2" thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.
- In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it's no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover it to keep it warm.
- Add the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.
- In a small bowl, combine the chicken broth, balsamic vinegar, honey, and cornstarch. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.
- Place the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.