Balsamic Chicken with Pears and Feta

inspiration: the gorgeous pears at the farmer's market

result: Balsamic Chicken with Pears and Feta

4 boneless, skinless chicken breasts

1/2 cup + 2 Tbsp chardonnay

1/4 cup + 1 Tbsp balsamic vinegar

1/2 cup chicken broth

2 Tbsp olive oil

1/2 tsp sugar (or splenda)

salt

pepper

2 pears (not over-ripe), sliced

3 Tbsp feta cheese, crumbled

sprigs of rosemary (optional for garnish)

-combine 1/2 cup chardonnay, 1 Tbsp balsamic vinegar, dash of salt, dash of pepper, 1 Tbsp olive oil in a medium bowl, then add chicken and turn to coat

-in a another small bowl combine remaining balsamic vinegar, remaining chardonnay, chicken broth, and sugar, set aside

-let chicken marinate for at least 20 minutes, then discard marinade

-heat remaining 1 Tbsp olive oil in large pan over medium heat and add chicken, turning once and cooking until juices run clear (about 8-10 minutes)

-remove chicken to a plate and saute sliced pears in the same pan for 1 minute

-re-add the chicken to the pan, and pour the mixture from the small bowl over both the chicken and the pears, cook for 3-minutes until liquid begins to bubble

-remove the chicken to plates, top evenly with pears and crumbled feta

-let pan sauce boil for one minute and then drizzle over the chicken

-garnish with rosemary if using and serve immediately

this is a little more work than most of my summer meals. It took about 45 minutes including the time to marinate the chicken, but it was well worth it. It has a subtle, sweet flavor that's nicely balanced by the strong feta.