** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil.
2. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife.
3. Remove chicken to bowl. In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender.
4. In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended.
5. Add chicken-broth mixture and dried cherries to skillet with pears.
6. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through.
7. Garnish with rosemary to serve. Notes: A sweet and tangy saute of lean chicken breasts, Bosc pears, and tart dried cherries.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Corn, Sulfites, Cherry, Natural Sweeteners, Fructose Malabsorption, Vinegar, Rosemary allergies.
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