6 boneless, skinless chicken breasts (about 3 to 4 ounces) each)
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/4 cup red onion, minced
2 medium Bosc or Bartlett pears; peeled, cored and sliced
1 cup low-sodium chicken broth or stock
1/4 cup balsamic vinegar
1 tablespoon plus 1 teaspoon sugar
2 teaspoons cornstarch
1/2 cup dried tart cherries
Pat chicken dry with paper towels. Place each breast between two sheets of plastic wrap. Using a meat mallet, pound to a uniform thickness of about 1/2 inch. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and sauté, turning once, 3 to 4 minutes on each side, until golden brown. Remove from heat and transfer to a platter; cover and keep warm.
To same pan, add onion and sauté over medium-high heat 2 minutes or until soft; decrease heat to medium and add pears. Continue sautéing, stirring occasionally, 3 to 4 minutes, until pears are soft and golden brown.
In a small bowl, combine chicken broth, balsamic vinegar, sugar and cornstarch. Pour sauce over pear mixture and add cherries. Increase heat to high and simmer, stirring frequently, 6 to 8 minutes or until sauce thickens slightly.
Return chicken and any juices to pan. Bring mixture back to a simmer and decrease heat to medium. Cook 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). Taste and adjust seasonings if necessary.
Remove chicken from heat and place on individual serving plates or a large platter. Using a slotted spoon, mound fruit over top. Spoon sauce over fruit and around chicken. Serve immediately.
Nutritional Information per serving: calories 208, total fat 3.6 g, saturated fat 0.4 g carbo 21.5 g, total sugars 15.2 g, protein 22.5 g, dietary fiber 2.1 g, sodium 37 mg, cholesterol 54.9 mg
Recipe source: “The Anti-Cancer Cookbook” by Dr. Julia Freer (Sunset River Press, 2008)