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Related recipes: Berries, Dairy-Free, Delicious Living Magazine, Egg-Free, Fruit, Garlic, Herbs, Holiday and Festive, Low-Sodium, Low-Fat, Main Courses, Natural Sweetener, Pears, Poultry, Soya-Free, Wheat-Free
Ingredients
1 can (16 oz. or 455g) canned pears in juice or light syrup
4 boneless, skinless chicken breast halves
1/2 cup (120mL) balsamic vinegar
2 tsp (10mL) olive oil
1 cup (150g) fresh or frozen raspberries, thawed
1 clove garlic, finely chopped
1 tsp (2g) dried thyme leaves
Salt and pepper
Directions
Drain pears; reserving all liquid. In a small bowl, combine pear liquid, vinegar and thyme; set aside.
In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, add to pan and brown on both sides. Remove chicken from skillet and set aside.
Add garlic; cook and stir until just sizzling. Stir in reserved pear-vinegar mixture and bring to a boil.
Return chicken to the skillet and simmer over medium heat 8 to 10 minutes or until done. Remove chicken to serving platter and keep warm.
Cook liquid in pan 5 to 7 minutes or until reduced and thickened. Stir in pear slices and raspberries and spoon over chicken on platter.
