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Balsamic Chicken and Pears
2 ts Vegetable oil
4 Chicken breasts, boneless & skinless
2 Pears, unpeeled and each cut into 8 wedges
2 c Chicken broth
6 tb Balsamic vinegar
4 ts Cornstarch
3 ts Sugar
1/2 c Raisins
Heat 1 ts vegetable oil in skillet over medium-high heat. Add chicken
breasts and cook 8-10 minutes, turning once until juices run clear when
sticking with fork. Remove chicken to plate. In same skillet, add
remaining 1 ts vegetable oil and cook pear wedges until lightly browned and
tender. In small bowl, mix chicken broth, balsamic vinegar, cornstarch and
sugar until blended. Add chicken-broth mixture to skillet with pears and
raisins (or any other preferred dried fruit) and bring to boiling; boil one
minute, stirring constantly. Return chicken breasts to skillet and heat
through. Serve with pasta with vegetables.
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