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.
| | Ingredients | | �?nbsp; | 2 boneless skinless chicken breasts (about 8 oz/250 g total) | | | �?nbsp; | Pinch each salt and pepper | | | �?nbsp; | 2 tsp (10 mL) vegetable oil | | | �?nbsp; | 1 onion, sliced | | | �?nbsp; | 1-1/2 cups (375 mL) cubed peeled squash or sweet potato | | | �?nbsp; | 1 tsp (5 mL) crumbled dried sage | | | �?nbsp; | 1 tbsp (15 mL) all-purpose flour | | | �?nbsp; | 1 cup (250 mL) chicken stock | | | �?nbsp; | 2 tbsp (25 mL) cider vinegar | | | �?nbsp; | 1 tsp (5 mL) Dijon mustard | | | �?nbsp; | 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. | |