Sauteed Chicken with Pear Raspberry Sauce

Makes 4 servings.

16 ounces pear slices
1/2 cup balsamic vinegar
1 teaspoon dried thyme leaves
4 boneless, skinless chicken breast halves
Salt and pepper
1 clove garlic
1 cup fresh or frozen raspberries
2 teaspoons olive oil

Drain pears (if using canned - otherwise, peel, core and slice fresh pears), reserving all liquid.

In small bowl, combine pear liquid, vinegar and thyme; set aside.

In large skillet over medium heat, heat oil until hot. Season chicken with salt and freshly ground pepper; add to pan and brown on both sides. Remove chicken from pan; set aside.

Add finely chopped garlic; cook and stir just until sizzling. Stir in reserved pear-vinegar mixture; bring to boil. Return chicken to pan; simmer over medium heat 8-10 minutes or until done. Remove chicken to serving platter; keep warm. Cook liquid in pan 5-7 minutes or until reduced and thickened. Stir in pear slices and raspberries. Spoon sauce over chicken on platter.

Nutritional analysis (per serving): 245 calories, 4 grams total fat, 2 grams saturated fat, 66 mg. cholesterol, 84 mg. sodium, 24 grams total carbohydrate, 2 grams dietary fiber, 27 grams protein