6 chicken breast halves, boneless and skinless
Kosher salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 shallot, chopped
2 medium pears, peeled, cored, and sliced
1 cup chicken broth
1/4 cup good quality aged balsamic vinegar
2 tablespoons sugar
2 teaspoons potato starch
1/4 cup dried tart cherries
Pound chicken breasts to a uniform thickness of 1/2″. Season with salt and pepper on both sides.
In a large frying pan over medium-high heat, add the olive oil. Add the chicken and brown on both sides; turning once, about 3 – 4 minutes each side. Remove from heat and transfer to a platter, cover, and keep warm.
To the same pan, add the shallots, and sauté over medium high heat for 2 minutes until soft. Add the pears, continue cooking, stirring occasionally for 3 – 4 minutes, until the pears are soft and golden brown.
In a separate bowl, combine chicken broth, balsamic vinegar, sugar, and potato starch. Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 – 8 minutes until the sauce thickens slightly. Return the chicken and juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes. Taste and adjust the seasoning if necessary. Remove from heat.