 | I had two gorgeous pears left in my fruit basket and they were calling my name. I had originally bought them for Miss F, but she didn't enjoy them, so I ate most of them. I had contemplated making a pear and apple sauce for her, but I decided to try them in a savory dish instead. This meal was excellent, I really enjoyed it and it was really easy to get together. I will make it again, especially with roasted potatoes, which soaked up the sauce beautifully. |
serves 2
2 teaspoons olive oil
2 skinless boneless chicken breasts, pounded to ½” thickness
2 pears; cored and cut into 8 wedges each
1 cup chicken broth
3 tablespoons Balsamic vinegar
2 teaspoons cornstarch
1 teaspoon sugar
¼ teaspoon herbs de Provence
In nonstick 12-inch skillet over medium-high heat, heat oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. In same skillet, cook pear wedges until lightly browned and tender. In cup, mix chicken broth, balsamic vinegar, cornstarch, herbs and sugar until blended. Add chicken-broth mixture to skillet with pears. Heat to boiling; boil 2 to 3 minutes. Salt and pepper to taste.
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3 comments:
YUM! I love balsamic vinegar. This is a must try on my list!! Thanks for sharing!
I've just made my own herbs du provence... but it's really herbs du plano since the lavender is from my back yard! I do want to try this recipe. I am a sucker for French food and there is NO restaurant like Cafe Rabelais here. *sigh*
Next time I am in Plano, you are sending me home with some lavender.
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