southwest sunrise chicken
(1 rating)
My husband created this recipe on the "spur of the moment". He's my own personal "Emeril"! ;)
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(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For southwest sunrise chicken
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4chicken breasts, boneless and skinless, cut into chunks
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2carrots, chopped
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3mushrooms, sliced
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1/2 cbell pepper, red & green, sliced
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1medium onion, chopped
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1 cred grapes, halved
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1 Tbspbalsamic vinegar
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1 - 1 1/2 Tbspminced garlic
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2 Tbsphoney mustard
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4-5jalapeños, seeds & ribs removed, diced small
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1/4 tspcumin, ground
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1 cvermouth cooking wine
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1 corange juice
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1/4 tspbasil
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8 ozcan, cranberry sauce, sliced
How To Make southwest sunrise chicken
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1Sprinkle chicken with cumin.
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2Spray pan with cooking spray and sauté the garlic and hot peppers.
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3Add the chicken and sauté till chicken is no longer pink.
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4Half way through, add 1 Tbsp of the Balsamic vinegar.
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5Remove the chicken from the pan.
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6Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
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7Mix mustard and orange juice in separate small bowl.
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8Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
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9Add mustard and orange juice mixture.
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10Add chicken back to the pan with the grapes.
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11Top with cranberry slices and sprinkle with basil.
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12Simmer for 5 minutes. Serve over cooked egg noodles.
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13Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5
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