Chicken and Pear Skillet Supper (Diabetic) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have to say that I tried this with a bit of trepidation and was most pleasantly surprised! This is really excellent. I served it with unadorned brown rice and a simple green salad. Be sure to give it the full cooking to to allow the flavors to come together. I have company coming in a couple of weeks and this is going to be on the table fro them. Ingredients:
1 (16 ounce) can sliced pears with juice, drained |
2 tablespoons vegetable oil |
4 boneless skinless chicken breast halves |
1/2 teaspoon salt |
1 cup sliced onion |
2 garlic cloves, finely chopped |
1/4 cup dry white wine |
2 tablespoons soy sauce |
2 tablespoons cornstarch |
1/2 teaspoon crushed dried thyme |
4 cups packed spinach leaves, torn (about 5-oz.) |
Directions:
1. 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.
2. Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender.
3. In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved.
4. 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.
5. 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.
6. Serve at once.
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