Wine Wednesday offers Chicken Balsamico with Pears

I have a BIG race coming up in a few weeks, and frankly, I’m a bit nervous. Not that I won’t finish – because I know I will. There is no doubt there. I’m running/walking this with my boyfriend…it’s our first “race” together. Like relationships, we have to pace ourselves and there may be times when he takes the lead…and then I do. There are times that are tough and as well as smooth roads. I don’t really care, as long as we finish TOGETHER. So with that in mind and pears being in season…I thought I’d try this Chicken Balsamico with Pears on for size.

It isn’t heavy or uses a lot of fat (if any really and Olive Oil is a good fat) and is full of flavor. So my taste-buds will be happy and so will my figure. This is a great meal when you want to stay on any weight-loss program that you have.

Pairing…well, I will confess, there is an amazing Chardonnay we had during our trip to the South of France and that’s what I’ll be opening.  Happy Wine Wednesday-light.


Chicken Balsamico with Pears

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes


4 boneless, skinless chicken breast halves
Ground black pepper
1 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
2 med Bosc pears, peeled, cored, and sliced
1 c reduced-sodium chicken broth
¼ c balsamic vinegar
1½ Tbsp honey
1½ tsp cornstarch


RINSE the chicken in cold water. Then pat dry with paper towels. Place each chicken breast half between two sheets of plastic wrap and pound the chicken breasts to ½” thick. Remove the plastic and sprinkle both sides of each breast with salt and pepper to taste.

HEAT the oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side, turning once, until it’s no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer it to a platter. Cover to keep it warm.

ADD the garlic and turn the heat down to medium for 2 minutes, or until the garlic is soft. Add the pears and continue cooking for 3 to 4 minutes, stirring occasionally, until the pears are soft and golden brown.

COMBINE the chicken broth, balsamic vinegar, honey, and cornstarch in a small bowl. Pour over the pear mixture. Increase the heat to high until it comes to a boil, and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes, or until the sauce thickens slightly. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. Taste and adjust the seasoning, if necessary.

PLACE the chicken on individual serving plates or on a large platter. Use a slotted spoon to mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.




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