balsamic chicken and pears

Balsamic Chicken with Pears

This dish was concocted from things around the kitchen. I made brown rice in chicken broth with peas to accompany the entree.


Balsamic Chicken with Pears

  • Servings: 2
  • Difficulty: moderate
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  • 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.

Bon Appetit!

Steve D.

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