Skillet Chicken With Cranberries & Apples |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on a recipe from Eating Well magazine, September 2011, p. 33. Makes a nice dinner served with rice and a vegetable. Ingredients:
1 lb chicken tenders, cut in half |
3/4 teaspoon thyme, divided |
3/4 teaspoon salt, divided |
1/4 teaspoon ground pepper |
1 tablespoon canola oil, divided |
2 apples, braeburn, fuji, gala, thinly sliced |
1 red onion, quartered and sliced |
3/4 cup apple cider |
1 cup fresh cranberries (thawed) or 1 cup frozen cranberries (thawed) |
1 tablespoon all-purpose flour |
Directions:
1. Mix together 1/4 teaspoon each thyme, salt, and pepper and sprinkle on both sides of chicken tenders.
2. Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring for 5 to 6 minutes, until lightly browned on all sides. Transfer to a dish and cover.
3. Add the remaining 1 teaspoon oil to the pan. Stir in apples, onions, 2 tablespoons cider and the remaining 1/2 teaspoon each thyme and salt. Cook for 3 to 4 minutes, stirring often, until the apples and onion are somewhat softened. Add cranberries and sprinkle flour over pan; cook, stirring for 1 minute.
4. Return the chicken to the pan and pour in the remaining cider. Cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 more minutes.
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