Chicken with Pears and Squash Recipe

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Chicken with Pears and Squash Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1/4 cup plus 1 tablespoon 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 and squash is tender. Add reserved pears; cook until heated through. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken with Pears and Squash in Weeknight Cooking Made Easy Annual 2006, p110

Nutritional Facts

1 each: 348 calories, 11g fat (1g saturated fat), 63mg cholesterol, 449mg sodium, 37g carbohydrate (21g sugars, 5g fiber), 26g protein.

  • 1/4 cup plus 1 tablespoon 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
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken with Pears and Squash in Weeknight Cooking Made Easy Annual 2006, p110

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