CHICKEN & PEAR SKILLET SUPPER (Derived from a recipe in Food Day Magazine )
Return to menu	Next main dish recipe
1 16 oz can pear sliced in juice Drain pears, reserving 1/2 cup liquid. 3/4 lb chicken breast 2 Tbsp olive oil Cut chicken into 2 inch strips. Heat oil and quickly brown chicken over nigh heat. Remove from skillet an set aside/ 3 cups mixed coarsely chopped fresh vegetables (red and green pepper, celery, carrots, onions, etc.) 2 cloves garlic, minced   Par-boil the carrots, if using. Saute all the vegetables until tender-crisp. Don't burn the garlic. reserved 1/2 cup pear juice 1/4 cup dry white wine 2 Tbsp soy sauce 2 Tbsp corn starch 1/2 tsp dried thyme, crushed, if desired. Mix the sauce thoroughly. Return chicken to the pan. Add the thyme. Cook the mixture until the sauce boils and thickens. Add the reserved pears. Stir gently. Serve over rice if desired.