Chicken With Raspberry Pear SauceSuggested Wine: Le Rime Banfi Chardonnay & Pinot Grigio
1 can (16 ounces) pearslices, in juice
1⁄2 cup balsamic vinegar
1 teaspoon dried thyme
2 teaspoons olive oil
4 boneless skinless chickenbreast halves
Salt and pepper
1 clove garlic, finelychopped
1 cup fresh or frozenraspberries, thawedDrain pears; reserving allliquid.
In small bowl, combinepear liquid, vinegar andthyme; set aside. In large skillet,heat oil over medium heatuntil hot. Season chicken withsalt and pepper; add to panand brown on both sides.
Remove chicken from pan; setaside. Add garlic; cook and stirjust until sizzling. Stir inreserved pear-vinegar mixture;bring to a boil. Returnchicken to pan; simmer overmedium heat 8 to 10 minutesor until done. Remove chickento serving platter; keep warm.
Cook liquid in pan 5 to 7 minutesor until reduced andthickened. Stir in pear slicesand raspberries. Spoon sauceover chicken.