Balsamic Chicken with Pears and Almonds

Michele M D..pulled this recipe out of her newspaper and I tried it on the family and cousins..it was a hit.

1 pound boneless chicken breasts, pounded to even 1/4-inch thickness (or thin-cut breasts)
1/2 tsp salt
1/8 tsp pepper
1 TBS olive oil
2 pears, peeled and cut in thin slices
1/2 cup lower-sodium chicken broth
1/4 cup balsamic vinegar
1 TBS honey
1/4 cup sliced almonds

1. Season the chicken breasts with salt and pepper.
2. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook 3-4 minutes on each side, until golden and the chicken registers an internal temp of 160. Transfer chicken to a plate.
3. Add the pear slices and cook, turning once, untl tender, about 2-3 minutes. Remove from the pan. Add the chicken broth, balsamic vinegar and honey and bring to a boil. Cook, stirring occasionally,for 4-6minutes, or the liquid is thickened and reduced to about 1/3 cup. Add the chicken back to the pan and turn it over once to glaze it lightly with the sauce; add the pear slices. Sprinkle the nuts over the chicken, cover the pan and cook another 2-3 minutes, or until the chicken is warmed through. Serve with the sauce, nuts and pears spooned over the chicken. Makes 4 servings.