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Skillet Chicken With Cranberries & Apples

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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 Nutrition


  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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