Directions

• In a large resealable plastic bag, combine 1/4 cup flour, salt and
• pepper. Add chicken, one piece at a time, and shake to coat. In a
• large skillet, brown chicken in 2 tablespoons oil on all sides; set
• aside.
• In the same skillet, cook onion in remaining oil for 5 minutes or
• until tender. Drain pears, reserving syrup; set pears aside. In a
• small bowl, place the remaining flour; add the broth, thyme and
• reserved pear syrup until blended. Add to the skillet. Bring to a
• boil. Cook and stir for 2 minutes or until thickened.
• Add the chicken and squash. Bring to a boil. Reduce heat to medium;
• cover and cook for 15-20 minutes or until chicken is no longer pink
• and squash is tender. Add reserved pears; cook until heated through.