Chicken and Pear Skillet Supper (Diabetic)

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.

• Ready In: 40 mins
• Serves: 4

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 ¾ 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.