Rating: 4.5 stars
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Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.

Source: EatingWell Magazine, September/October 2011

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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3 to 4 minutes total. Transfer to a clean plate.

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  • Add the remaining 1 tablespoon oil to the pan. Add apples, onion, 2 tablespoons cider (or juice) and the remaining 1/2 teaspoon each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring, for 1 minute. Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.

Nutrition Facts

about 1 1/4 cups
287 calories; protein 23.9g; carbohydrates 26.1g; dietary fiber 4.2g; sugars 16.5g; fat 9.9g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 88.8IU; vitamin c 10.8mg; folate 19.3mcg; calcium 35.6mg; iron 1.4mg; magnesium 34.6mg; potassium 414.6mg; sodium 495.5mg; thiamin 0.1mg.

1 1/2 fruit, 1 vegetable, 3 lean meat, 1 1/2 fat

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