Balsamic Chicken And Pears Recipes

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.

Steps:

• Prepare Roma beans and couscous as labels direct. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate. In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender. In cup, mix broth, vinegar, and cornstarch; add to skillet with pears. Heat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through. Per serving: 450 calories, 7g fat, 66mg cholesterol, 235mg sodium, 61g carbohydrates, 10g fiber, 36g protein.

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Steps:

• In nonstick 12 inch skillet, heat 1 tsp oil over medium -high heat till very hot. Add chicken and cook till golden brown and no pink remains (4-5 min) each side. Transfer to plate; keep warm. In same skillet, heat remaining 1 tsp oil. Add pears and cook till tender and golden brown. In cup, blend broth, vinegar, cornstarch, and sugar. Stir broth mixture and dried cherries into skillet with pears. Heat to boiling, stirring and boil 1 minute. Return chicken to pan; heat through.

Steps:

• Heat the oven to 450 degrees with a rack in the center.
• Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
• Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.