POTD: January 13

A new recipe I tried and the family loved! I will add the details of recipe from a real computer. (No offense intended to my lovely blackberry)

6 boneless, skinless chicken breast halves
salt
ground black pepper
1 1/3 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
3 medium bosc pears, peeled, cored, and sliced
1 1/2 cups reduced-sodium chicken broth
1/3 cups and 1/4 tablespoons balsamic vinegar
2 tablespoons honey
2/3 tablespoons cornstarch
Loading...
Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
document.write('');

if ((!document.images && navigator.userAgent.indexOf("Mozilla/2.") >= 0) navigator.userAgent.indexOf("WebTV")>= 0){document.write('');document.write('');}

dfpTile++;
Nutritional Facts per serving
CALORIES
270.6 CAL
FAT
5.9 G
SATURATED FAT
1.1 G
CHOLESTEROL
65.8 MG
SODIUM
139.3 MG
CARBOHYDRATES
27 G
TOTAL SUGARS
18.5 G
DIETARY FIBER
3.3 G
PROTEIN
28.1 G