INGREDIENTS
| 2 | t | extra-virgin olive oil |
| 4 | boneless, skinless chicken breasts | |
| 2 | Bosc pears, unpeeled, cut in 8 wedges (canned will do!) | |
| 1 | cup | chicken broth |
| 3 | T | balsamic vinegar |
| 2 | t | cornstarch |
| 1 1/2 | t | sugar |
| 1/4 | cup | dried cherries or rasins |
| rosemary sprigs to garnish |
PROCEDURE
Brown chicken in 1 teaspoon oil on medium heat for 8 to 10 minutes. Remove to bowl. In same pan, cook pears in 1 teaspoon oil until tender. In cup, mix chicken broth, balsamic vinegar, cornstarch and sugar. Add this to pears in skillet. Add cherries or raisins. Boil for 1 minute. Return chicken to skillet until warm. Garnish with rosemary.