Chicken with Pears and Marsala

To complete the meal, serve with steamed broccoli and rice. Or combine green and starch: Cook 1 cup white rice as label directs; stir in 1 cup cooked frozen peas at end.

1 teaspoon vegetable oil

4 small skinless, boneless chicken breast halves (about 1 pound)

1⁄4 teaspoon salt

1⁄8 teaspoon ground black pepper

2 ripe Bosc or Anjou pears, peeled, cored, and each cut in quarters

3⁄4 cup chicken broth

1⁄2 cup dry Marsala wine

1 tablespoon cornstarch

2 teaspoons chopped fresh sage leaves

• In nonstick 10-inch skillet, heat oil over medium-high heat until very hot. Add chicken; sprinkle with salt and pepper. Cook, turning once, until chicken loses its pink color throughout, 10 to 12 minutes. Transfer to plate; keep warm.
• To skillet, add pears and cook until browned on all sides, 3 to 5 minutes.
• Meanwhile, in small bowl, whisk broth, wine, cornstarch, and sage until smooth.
• Carefully add broth mixture to skillet. Heat to boiling, stirring, until sauce has thickened slightly, 1 minute. Return chicken with any juices to skillet; heat through.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 20 minutes