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Balsamic Pear Chicken
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r- 2 tablespoons butter, divided
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½ onion, sliced
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1 pear, sliced
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1 pound boneless, skinless chicken breasts or tenders
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2 tablespoons balsamic vinegar
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1.5 cups chicken broth
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1 tablespoon cornstarch
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Melt one tablespoon of butter in a large skillet over medium-high heat. Brown the chicken, and then remove from the pan.
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Melt second tablespoon of butter and add onions. Sauté until translucent, and then deglaze the pan with ½ cup chicken stock (or white wine, if preferred), scraping up the brown bits from the bottom of the pan. Add the vinegar and pear slices; toss to coat.
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Whisk the cornstarch into one cup of chicken stock (or water). Pour into pan and bring to a boil. Return the chicken to the pan and cook until the chicken is no longer pink in the center and the sauce is slightly thickened.
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