Chicken and Pear Skillet

This recipe works for: Main Dish

Ingredients:

  • 1 can (16 ounces) pear slices in juice
  • 1/4 cup dry white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme, crushed
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1 cup sliced onion
  • 2 cloves garlic, finely chopped
  • 4 cups packed spinach leaves, torn (approximately 5 ounces)
  • 1/2 teaspoon salt

|Ingredients:

  • 1 can (16 ounces) pear slices in juice
  • 1/4 cup dry white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme, crushed
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breast halves
  • 1 cup sliced onion
  • 2 cloves garlic, finely chopped
  • 4 cups packed spinach leaves, torn (approximately 5 ounces)
  • 1/2 teaspoon salt

Directions:

  1. Drain the pears, reserving the liquid.
  2. Combine the reserved pear liquid, wine, soy sauce, cornstarch and thyme in a small bowl; mix until the cornstarch is dissolved.
  3. Heat the oil over medium-high heat in a large skillet; add the chicken breasts and brown well on both sides. Remove and set aside.
  4. Add the onion and saute until tender; add the garlic and cook another minute.
  5. Stir the cornstarch mixture and add to the skillet; stir until lightly thickened.
  6. Return the chicken to pan; cover and cook until the chicken is cooked through, about 10 minutes.
  7. Add the pear slices to skillet. Place the spinach on top of pears and chicken in skillet; cover and cook 3 to 5 minutes or until spinach is wilted. Serve at once.

 

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.