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Chicken with Pears and Squash

 Chicken with Pears and Squash
This flavorful fall dish highlighting pears and squash is a surprisingly easy dish. It is a wonderful one skillet dish which comes together so quickly.—Taste of Home Test Kitchen, Greendale, Wisconsin
4 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1/4 cup plus 1 tablespoon King Arthur Unbleached All-Purpose Flour, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons plus 1 teaspoon canola oil, divided
  • 1 small onion, sliced
  • 2 cups cubed peeled butternut squash
  • 1 can (15-1/4 ounces) sliced pears
  • 1 cup chicken broth
  • 1/4 teaspoon minced fresh thyme

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

2 of 2

Chicken with Pears and Squash (continued)

Directions (continued)

  • and squash is tender. Add reserved pears; cook until heated through.
  • Yield: 4 servings.
Nutritional Facts: One chicken breast half with 3/4 cup sauce equals 348 calories, 11 g fat (1 g saturated fat), 63 mg cholesterol, 449 mg sodium, 37 g carbohydrate, 5 g fiber, 26 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.