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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.25 Kcal (612 kJ) | ||
| Calories from fat | 70.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 455.53mg | 19% | |
| Potassium | 408.45mg | 9% | |
| Total Carbs | 13.1g | 4% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.82 Kcal (317 kJ) | ||
| Calories from fat | 36.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 12% | |
|---|---|---|---|
| Cholesterol | 8.67mg | 6% | |
| Sodium | 236.16mg | 19% | |
| Potassium | 211.75mg | 9% | |
| Total Carbs | 6.79g | 4% | |
| Sugars | 1.46g | 11% | |
| Dietary Fiber | 1.03g | 8% | |
| Protein | 3.49g | 13% | |
| Vitamin C | 10.6mg | 34% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.4mg | 4% | |
| Calcium | 22.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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