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.
- Portion size 2 servings
- Credits : © CanadianLiving.com
- 2 boneless skinless chicken breasts (about 8 oz/250 g total)
- 1 pinch salt
- 1 pinch pepper
- 2 teaspoons vegetable oil
- 1 onion sliced
- 1 1/2 cup cubed peeled squash
- 1 1/2 cup cubed peeled sweet potato
- 1 teaspoon crumbled dried sage
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup dried cranberry
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 486 mg
- Protein 30 g
- Calories 313.0
- Total fat 7 g
- Cholesterol 67 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
- Iron 14.0
- Folate 18.0
- Calcium 7.0
- Vitamin A 82.0
- Vitamin C 38.0