Instructions: In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. Remove chicken to bowl.

In same skillet, in 1 teaspoon vegetable oil, cook pear wedges until lightly browned and tender.

In cup, mix chicken broth, balsamic vinegar, cornstarch, and sugar until blended. Add chicken-broth mixture and dried cherries to skillet with pears. Heat to boiling; boil 1 minute. Return chicken to skillet; heat through. Garnish with rosemary to serve.

Start to Finish Time:
"0:30"

NOTES : A sweet and tangy saute of lean chicken breasts, Bosc pears, and tart dried cherries. Pasta with Peas & Onions is a perfect accompaniment.

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