Skillet Chicken with Cranberries & Apples


1 pound chicken tenders, trimmed and cut in half on the
3/4 teaspoon dried thyme, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
2 crisp red apples, such as Braeburn, Fuji or Gala, thinly
1 large red onion, quartered and sliced
3/4 cup apple cider or apple juice, divided
1 cup cranberries, fresh or frozen (thawed)
1 tablespoon all-purpose flour


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.
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


Per serving:
287 calories
10 g fat
1 g sat
26 g carbohydrates
0 g total sugars
24 g protein
4 g fiber

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