From Sandi's Recipe File - Cranberry Chicken Skillet Supper

Presents

"Cranberry Chicken Skillet Supper"

Recipe Source:
October 1999 Issue
Canadian Living Magazine

Serving Size: Makes 2 servings

Amount Ingredient

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.

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