Cranberry Chicken Skillet Supper
To serve four, just double the ingredients and cook this in a shallow Dutch oven or wide saucepan. Rice pilaf or mashed potatoes complete the meal nicely.
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 30 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 32 g |
| fibre | 4 g |
| chol | 67 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 82% |
| vit C | 38% |
| folate | 18% |
-
2 boneless skinless chicken breasts (about 8 oz/250 g total)
Pinch each salt and pepper
2 tsp (10 mL) vegetable oil
1 onion, sliced
1-1/2 cups (375 mL) cubed peeled squash or sweet potato
1 tsp (5 mL) crumbled dried sage
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tbsp (25 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
1/4 cup (50 mL) dried cranberries
Preparation:
Sprinkle chicken with salt and pepper. In skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
Add onion, squash and sage to skillet; cook, stirring often and adding up to 2 tbsp (25 mL) water if necessary to prevent sticking, for about 5 minutes or until onion is softened.
Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock, vinegar and mustard; bring to boil, scraping up brown bits from bottom of pan.
Return chicken to pan; sprinkle with cranberries. Cover and simmer over medium-low heat, turning chicken twice, for about 20 minutes or until chicken is no longer pink inside and squash is tender.
Source
© CanadianLiving.com
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