Source: dLife

Balsamic vinegar brings its own unique flavor to sauteed chicken breast and pears.

Servings

2 tsp vegetable oil
4 boneless skinless chicken breasts (about 1 lb)
2 medium pears , cut in half, cored, and cut into 8 wedges (Bosc)
1 cup low fat unsalted chicken broth
3 tbsp balsamic vinegar
2 tsp cornstarch
1.5 tsp sugar
0.25 cup dried cherries

1 In a large nonstick pan, heat 1 teaspoon of oil over medium-high heat until very hot and add chicken. Cook until chicken loses its pink color throughout, about 4-5 minutes per side. Place on a plate and keep warm.
2 In the same pan, heat remaining teaspoon of oil, add the pears and sauté until tender and golden brown.
3 In a small bowl or cup, blend broth, vinegar, cornstarch, and sugar with a fork until smooth. Add to pan with pears, add cherries. Bring to a boil, stirring, boil for 1 minute. Return chicken to pan and heat thoroughly.

You could use raisins or dried cranberries instead of cherries.