Sunday, November 6, 2011


1/4 c all-purpose flour
1/4 t garlic salt
3 boneless, skinless chicken breasts, cut into 1in pieces
1 T oil
1 medium onion, quartered, sliced
1t garlic
1 1/2 c apple cider
1can chicken broth
2 c cubed, peeled sweet potatoes (1/2-in)
2 (14 1/2 oz) cans diced tomatoes
2T tomato paste
1 teaspoon dried basil leaves

In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
Heat oil in pot over medium-high heat until hot. Add chicken; cook 3 min, or until just browned. Remove chicken. Add onion and garlic; cook and stir 2 minutes until tender; adding some apple cider if necessary to prevent sticking. Stir in remaining apple cider, chicken broth, sweet potatoes, tomatoes, tomato paste, basil, and chicken. Bring to a boil. Reduce heat to low; simmer 35 to 40 min, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

You can also make it in the crock pot. Just brown the chicken, onioin, garlic in a pan before adding all ingredients to the crock pot.