Balsamic Chicken With Pears

This is from the diet recipe section on whatscookingamerica.com and they credit the recipe as adapted from the cookbook The Convent Cook, by Maria Tisdall.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6 (3 -4 ounce)  boneless skinless chicken breast halves
•  salt & freshly ground black pepper
• 1  tablespoon extra virgin olive oil
• 1  shallot, chopped
• 2  medium pears, peeled, cored, and sliced
• 1  cup chicken broth, low sodium and organic preferred
• 1⁄4 cup  balsamic vinegar
• 2  tablespoons sugar
• 2  teaspoons cornstarch
• 1⁄4 cup dried tart cherry

Directions

1. Pat chicken dry with paper towels.
2. One at a time, place the chicken breast between two sheets of plastic wrap.
3. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.
4. Season on both sides with salt and pepper.
5. In a large frying pan over medium-high heat, add the olive oil.
6. When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.
7. Remove from heat and transfer to a platter, cover, and keep warm.
8. To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
9. Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
10. To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl.
11. Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly.
12. Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium.
13. Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
14. Taste and adjust the seasoning if necessary. Remove chicken from heat.
15. Place the chicken on individual serving plates or on a large platter.
16. Using a slotted spoon, mound the fruit over the top.
17. Spoon the sauce over the fruit and around the chicken.
18. Serve immediately.