Chicken in a Balsamic Pear Sauce

This was so good. My wife, Juilie received for Christmas, a subscription to Good Housekeeping and this was in the issue with Dr. Feel and his wahfe. (I will not like that door knob.) Anyway, I did serve couscous, but not the other stuff...I like my julienned veggies better.

Here's what you need:

• 1T (+ 1t) EVOO
• 4 sm. boneless, skinless chicken breasts (approx 1 lb.)
• 2 Bosc pears, unpeeled, cored and 1/8th'ed
• 1 cup Chicken Broth
• 3T Balsamic
• 2t Cornstarch

Here's how you do it:

1. Heat EVOO in 12" skillet (med. heat), add chicken and cook until done. Transfer to plate
2. a.Cook pear wedges 3-4 minutes in same skillet (or until lightly browned & tender) 2b. mix balsamic, chicken broth and cornstarch while pears are cooking
3. Pour balsamic mixture in with pears, bring to a boil, reduce to medium heat for 1 minute (until it begins to thicken).
4. Return chicken (and any run-off juices from plate) and heat through.

NOTE: cans of chicken broth are 14 oz. what do you do with the other 6 oz? well, you boil that (along with 2oz water) and use that for the couscous. (Honey, I forgot to add the water last night and that may have been why the couscous was a little dry....my bad! It was still an amazing dinner.)

Well there you go.....the good, the bad and the yummy!