Chicken With Pears And Squash

• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons plus 1 teaspoon canola oil, divided
• 1 small onion, sliced
• 2 cups cubed peeled butternut squash
• 1 can (15-1/4 ounces) sliced pears
• 1 cup chicken broth
• 1/4 teaspoon minced fresh thyme

1. 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.
2. 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.
3. 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.

flour, salt, white pepper, chicken breast halves, canola oil, onion, chicken broth, thyme

Taken from www.tasteofhome.com/recipes/chicken-with-pears-and-squash/ (may not work)