Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon garlic salt
3 boneless skinless chicken breast halves, cut into 1-in pieces
1 tablespoon oil
1 medium onions, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes ( 1/2-in)
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
1 teaspoon dried basil leaves
Directions:
In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.