We loved the combination of flavors here, and the fruits worked well with the balsamic-y chicken.
Balsamic Chicken with pears (from What’s Cooking America)
6 chicken breast halves, boneless and skinless
salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 shallot, chopped
2 medium pears, peeled, cored, and sliced
1 cup chicken broth
1/4 cup good quality aged balsamic vinegar
2 tablespoons sugar
2 teaspoons cornstarch
1/4 cup dried tart cherries
Pound chicken breasts to a uniform thickness of 1/2″. Season with salt and pepper, both sides.
In a large frying pan over medium-high heat, add the olive oil. Then add the chicken and saute, turning once, for 3 – 4 minutes each side, until golden brown. Remove from heat and transfer to a platter, cover, and keep warm.
To the same pan, add the shallots, and saute over medium high heat for 2 minutes til soft. Add the pears, continue sauteing, stirring occasionally for 3 – 4 minutes, until the pears are soft and golden brown.
Prepare the sauce: combine chicken broth, 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 – 8 minutes til sauce thickens slightly. Return the chicken and juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes til juices run clear when chicken cut with the tip of a knife. Taste and adjust the seasoning if necessary. Remove from heat. Makes 6 servings.