Marsala Chicken and Pears

1 tsp vegetable oil

4 boneless skinless chicken breasts

1/4 tsp salt

1/8 tsp black pepper

2 Pears, Asian, peeled, cored, and quartered

3/4 cup low fat unsalted chicken broth

1/2 cup marsala wine

1 tbsp cornstarch

2 tbsp fresh sage, chopped

1. Heat oil in a large nonstick pan over medium high heat. Add chicken, season with salt and pepper, and cook until chicken is thoroughly cooked, about 10 minutes. Remove to a plate and keep warm, return pan to stove and add pears, cooking until brown on all sides, about 3-5 minutes.

2. In the meantime, whisk together the broth, wine, cornstarch, and sage in a small bowl.

3. Gently add the broth mixture to the pan and boil until slightly thickened, about 1 minute. Return chicken to pan with any juices and heat thoroughly

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