APPLE CRANBERRY CHICKEN SKILLET

Apple-Cranberry Chicken Skillet

by Meghan Pembleton
Special to The Republic

4 boneless, skinless chicken-breast halves (about 6 ounces each)
½ cup cranberry or apple juice
2 tablespoons brown sugar
2 large Granny Smith or other firm apples
2 teaspoons olive oil
1 tablespoon pareve margarine
¼ cup sweetened dried cranberries
¼ teaspoon each salt and pepper

Combine chicken, juice and sugar in ziplock bag. Refrigerate for 30 minutes. Meanwhile, peel, core and thinly slice apples; set aside. Remove chicken from bag, reserving marinade. Heat oil in a large skillet over medium heat. Add chicken, cover and cook about 4 minutes per side, or until cooked through. Move to a plate and cover to keep warm. Add margarine to skillet. When melted, add apples and dried cranberries; saute 2 minutes. Add reserved marinade, salt and pepper. Immediately reduce heat to low and simmer until liquid is reduced by half, 1 to 2 minutes. Return chicken to skillet and cook another minute or so.

Active time: 20 minutes
Total time: 45 minutes (includes marinating)
Servings: 4

Per serving: 309 calories, 7 g fat, 99 mg cholesterol, 35 g protein, 34 g carbohydrates, 2 g fiber, 522 mg sodium, 20 percent calories from fat.