Cranberry Chicken Skillet Supper
This recipe makes 2 servings
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 |
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.
Ingredients
- 2 boneless skinless chicken breasts, (about 8 oz/250 g total)
- 1 pinch salt
- 1 pinch pepper
- 2 tsp vegetable oil
- 1 onion, sliced
- 1-1/2 cups cubed peeled squashes or sweet potatoes
- 1 tsp crumbled dried sage
- 1 tbsp all-purpose flour
- 1 cup chicken stock
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1/4 cup 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
- Keywords : Dinner; Chicken; Cranberries; Squash; Skillet;
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