Chicken, Pears, and Cherries

I *may* be on a bit of a pear kick recently.

Mats:
2 boneless, skinless chicken breasts, cut in half lengthwise so they're thin cutlets
2Tbsp olive oil
1 onion, diced
2 pears
1c chicken broth
1/4c balsamic vinegar
2Tbsp sugar
2tsp cornstarch
1/4c dry cherries or 1c whole frozen cherries

Remove the stems from the pears and slice a very thin bit off the top and bottom so it can stand on a flat side. Slice the pear in half from top to bottom, then remove the seeds and any tough flesh from the core.

Turn the pear halves so the long side is down (skin should be up now) and slice into thin half-moons. Try to get them about 1/4in thick.

Heat olive oil in a large skillet over high heat. Add the chicken and saute for 4 minutes on each side. Remove the chicken to a plate when done cooking. Don't cover the plate in anything, the chicken and all the delicious juices are going back in the pan eventually.

Add the diced onion to the pan and cook for 2 minutes.

Reduce the heat to medium and add the pear slices. Cook until the pear slices are soft, about 5 minutes.

While the pears are cooking, combine the broth, vinegar, sugar and cornstarch in a small bowl. Mix thoroughly so the cornstarch dissolves - you don't want lumpies in your sauce.

When the pears slices are soft, add the sauce to the pear/onion mixture. Increase the heat back to high and heat the mixture until it is just barely bubbling. Cook for 6 minutes, stirring the whole time. This will thicken the sauce.

Reduce the heat to medium, add the cherries and the chicken along with any juices that have escaped from its time sitting. Stir.

Cover the pan with a lid, then cook for 10 minutes.

Serve over a starch. I used a rice/lentil/quinoa mixture, but a solo of any of those would be fine too.