Chicken and Sweet Potato Stew |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season! Ingredients:
1/4 cup all-purpose flour |
1/4 teaspoon garlic salt |
3 boneless skinless chicken breast halves, cut into 1-in pieces |
1 tablespoon oil |
1 medium onion, quartered, sliced |
1 1/2 cups apple juice or 1 1/2 cups apple cider |
2 cups cubed peeled sweet potatoes (1/2-in) |
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up |
1 teaspoon dried basil leaves |
Directions:
1. In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
2. Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
3. Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.
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