Pat chicken dry with paper towels. One at a time, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2 inch. Season on both sides with salt and pepper.

In a large frying pan over medium high heat, add the olive oil. When the oil is hot, add the chicken and sauté, turning once, for 3 to 4 minutes on each side, until golden brown. Remove from heat and transfer to a platter, cover, and keep warm. 

To the same pan, add the shallot and sauté over medium high heat for 2 minutes or until soft; decrease heat to medium and add the pears. Continue sautéing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown.

To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl. Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thickens slightly. Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Taste and adjust the seasoning if necessary. Remove chicken from heat.

Place the chicken on individual serving plates or on a large platter. Using a slotted spoon, mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.
Makes 6 servings.

Each Serving Totals - 4.2 Fat Grams, 233 calories, 5.5 WW Points