Sauteed Chicken With Pear Raspberry Sauce

Sent in by: Debbie Z

3 Points Per Serving

16 ounces pear halves in juice -- 1 can sliced

1/2 cup balsamic vinegar

1 teaspoon dried thyme

2 teaspoons olive oil

4 boneless skinless chicken breast halves

Salt and pepper

1 clove garlic -- finely chopped

1 cup fresh raspberries -- or frozen - thawed

Drain pears; reserving all liquid. In a small bowl, combine pear liquid, vinegar and thyme, set aside. In a large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper; add to pan and brown on both sides. Remove chicken from the pan; set aside. Add garlic; cook and stir just until sizzling. Stir in reserved pear-vinegar mixtue; bring to a boil. Return chicken to pan; simmer over medium heat for 8 - 10 minutes or until done. Remove chickent to serving platter, keep warm. Cook liquid in pan for five to seven minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.

Makes 4 servings.

MC Formatted by: Jennifer Hall

NOTES : Per serving: 193.3 cal, 4g (18.4%) fat, 4.4g fibre, 65mg sodium, 18.5g carbs, 21.1g protien

Shared by: Jenn