Balsamic Chicken with Pears

Ingredients

• 2 deboned chicken breasts filets
• garlic salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 shallot or green onion, chopped
• 2 medium pears, peeled, cored, and sliced
• 1/4 cup chicken broth or stock (all fat removed)
• 4 tsps good-quality aged balsamic vinegar
• 2 tsps brown sugar
• 1 tbsp cornstarch
• 1/4 cup dried raisins.
• 1 dash cinnamon.
• 2 tbsps crushed walnuts.

How to make it

1. Place the chicken breasts between two sheets of plastic wrap.

2. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch.

3. Season on both sides with garlic salt and pepper.

4. In a large frying pan over medium-high heat, add the olive oil.

5. When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown.

6. Remove from heat and transfer to a platter, cover, and keep warm.

7. 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 sautéing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.

8. To prepare the sauce, combine chicken broth, balsamic vinegar, brown sugar, and cornstarch in a small bowl.

9. Pour over the pear mixture; add the raisins.

10. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thickens slightly.

11. Return the chicken and any juices to the pan.

12. 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)

13. Taste and adjust the seasoning if necessary.

14. Remove chicken from heat.

15. Place the chicken on individual serving plates or on a large platter.

16. Using a slotted spoon, mound the fruit over the top.

17. Spoon the sauce over the fruit and around the chicken.

18. Add a dash of cinnamon and sprinkle crushed walnuts on top.

19. Serve immediately.