Recipe Name: Balsamic Chicken with Pears
Serves: 6 servings
Prep Time: 20 minutes Cook Time: 25 minutes
6 chicken breasts halves (3 to 4-ounce each), boneless and skinless*
Salt and freshly-ground black pepper
1 tablespoon Scallion Infused EVOO
1 green onion chopped
2 medium fresh pears, peeled, cored, and sliced
1 cup chicken broth or stock (all fat removed)
1/4 cup Traditional White Balsamic Vinegar
2 tablespoons sugar
2 teaspoons cornstarch
1/4 cup dried tart cherries**
Pat chicken dry with paper towels. One at a time, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch. Season on both sides with salt and pepper.
In a large frying pan over medium-high heat, add the Scallion Infused EVOO. When the oil is hot, add the chicken and sauté, turning once, for 3 to 4 minutes on each side, until golden brown. Remove from heat and transfer to a platter, cover, and keep warm.
To the same pan, add the shallot and sauté over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears. Continue sautéing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
To prepare the sauce, combine chicken broth, Traditional White Balsamic Vinegar, sugar, and cornstarch in a small bowl. 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 thickens slightly.
Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. 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). Taste and adjust the seasoning if necessary. Remove chicken from heat.
Place the chicken on individual serving plates or on a large platter. Using a slotted spoon, mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.