Heat 1 teaspoon of the olive oil in skillet over medium-high heat. Add chicken breasts and cook 8-10 minutes, turning once until juices run clear when sticking with fork. Remove chicken to warm plate.
In same skillet, add remaining 1 teaspoon olive oil and cook pear wedges until lightly browned and tender. In small bowl, mix chicken broth, balsamic vinegar, cornstarch and sugar until blended. Add chicken-broth mixture to skillet with pears and raisins (or any other preferred dried fruit) and bring to a rolling boil. Boil one minute, stirring constantly. Return chicken breasts to skillet and heat through. Serve over pasta such as linguine.
Serves: 4
Contributor: pat ciesla
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