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Cranberry Chicken Skillet Supper

chicken - breast

2 boneless skinless chicken breasts; about 8 ounces
pinch each salt and pepper
2 teaspoons vegetable oil
1 onion; sliced
1 1/2 cups cubed peeled squash or sweet potato
1 teaspoon crumbled dried sage
1 tablespoon all-purpose flour
1 cup chicken stock
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1/4 cup dried cranberries

To serve four, just double the ingredients and cook this in a shallow Dutch oven or wide saucepan. Rice pilaf or mashed potatoes complete the meal nicely. Sprinkle chicken with salt and pepper. In skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate. Add onion, squash and sage to skillet; cook, stirring often and adding up to 2 tablespoons water if necessary to prevent sticking, for about 5 minutes or until onion is softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock, vinegar and mustard; bring to boil, scraping up brown bits from bottom of pan. Return chicken to pan; sprinkle with cranberries. Cover and simmer over medium-low heat, turning chicken twice, for about 20 minutes or until chicken is no longer pink inside and squash is tender.

Contributor: Canadian Living Magazine - October, 1999

Yield: 2 servings

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