Ingredients
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1 (16 ounce) can sliced pears with juice, drained
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2 tablespoons vegetable oil
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1/2 teaspoon salt
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1 cup sliced onion
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2 garlic cloves, finely chopped
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1/4 cup dry white wine
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2 tablespoons soy sauce
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2 tablespoons cornstarch
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1/2 teaspoon crushed dried thyme
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4 cups packed spinach leaves, torn (about 5-oz.)
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4 boneless skinless chicken breast halves
Instructions
- Drain pears, reserving ¾ cup liquid; set aside. In large skillet, heat oil over medium-high heat until hot; cook chicken breasts until brown on both sides.
- Remove and set aside. Add onion and garlic to skillet; cook and stir 3 to 5 minutes or until onion is crisp-tender.
- In small bowl, combine reserved pear liquid, wine, soy sauce, cornstarch and thyme; mix until cornstarch is dissolved.
- 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.
- 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.
- Serve at once.