Cranberry Chicken Skillet Supper

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 82.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Chicken Skillet Supper

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