2 boneless, skinless chicken breasts (about 8 ounces)
Pinch each salt and pepper
2 teaspoons vegetable oil
1 onion, sliced
1 1/2 cups cubed peeled squash or 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 cranberries

Preparation Instructions:

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 tablespoons 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. Makes 2 servings.

Per serving: about 313 calories; 30 g protein; 7 g fat; 32 g carbohydrates; 4 g fibre; 67 mg cholesterol; 486 mg sodium.