Chicken & Pear Skillet Supper

Makes 4 Servings


  • l can (15 ounces) Bartlett pear slices in juice
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1 cup sliced onion
  • 2 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme, crushed
  • 4 cups (approx. 5 ounces) packed spinach leaves, torn

    Drain pears, reserving 3/4 cup liquid; set aside. In large skillet, heat oil over medium high heat until hot; cook chicken breasts until brown on both sides. Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender. In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved. Gradually add to vegetables in skillet; cook and stir until mixture thickens. Return chicken to pan; cover and cook 10 minutes. Add pear slices to skillet. Place spinach on top of pears and chicken in skillet; cover and cook 5 minutes or until spinach is wilted and chicken is cooked through. Serve at once.

    NUTRITION (Per Serving)
    Calories: 278
    Protein: 22g
    Carbohydrate: 27g
    Fiber: 4g
    Fat: 8g
    Cholesterol: 49mg
    Sodium: 730mg