Source: dLife

Chicken breast and pears sauteed stove top and topped with a Marsala wine.

Servings

1 tsp vegetable oil
4 boneless skinless chicken breasts
0.25 tsp salt
0.12 tsp black pepper
2 Pears, Asian , peeled, cored, and quartered
0.75 cup low sodium chicken broth
0.5 cup Marsala wine
1 tbsp cornstarch
2 tsp fresh sage , chopped

1 Heat oil in a large nonstick pan over medium high heat. Add in 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 thoroughly heat.

Steamed broccoli and brown rice accompany this dish nicely.