Cookin' with Court: Chicken with Caramelized Pears

I recently realized that Court makes many recipes that I really like, and I need a way to document these recipes for the future.  I have decided to call these write-ups "Cookin' with Court."  Tonight we made Chicken with Caramelized Pears.  This recipe comes from December 2011-January 2012 Edition of the Taste of Home Simple and Delicious magazine on page 18.  It is a great meal that is full of flavor.  The following is copied from the magazine:

Chicken with Caramelized Pears
Prep/Total Time: 30 minutes
Serves 4

• 4 boneless skinless chicken breast halves (6 oz. each)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. butter
• 1 Medium red onions, halved and thinly sliced
• 2 Medium pears, thinly sliced
• 2 tsp. brown sugar
• 1/2 cup balsamic vinaigrette
• 1/2  tsp. dried thyme
• 2 pkg. (8.8 ox. each) ready-to-serve long grain wild rice

Sprinkle Chicken with salt and pepper. Brown chicken in butter in a large skillet; remove and keep warm. Saute onion in the same skillet until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme.

Return Chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.  

(This also works with pork loin chops and thinly sliced apples)