BALSAMIC CHICKEN WITH PEARS

Steps:

• 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 olive oil.
• When the oil is hot, add the chicken and saute, 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 saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears.
• Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.
• To 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 to 8 minutes or until the sauce thicksn 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.