Southwest Sunrise Chicken Recipe

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Southwest Sunrise Chicken

Lauren Conforti

By
@Hutt5asl

My husband created this recipe on the "spur of the moment". He's my own personal "Emeril"! ;)


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Comments:

Serves:

4

Method:

Stove Top

Ingredients

4
chicken breasts, boneless and skinless, cut into chunks
2
carrots, chopped
3
mushrooms, sliced
1/2 c
bell pepper, red & green, sliced
1 c
red grapes, halved
1 Tbsp
balsamic vinegar
1 - 1 1/2 Tbsp
minced garlic
2 Tbsp
honey mustard
4 - 5
hot peppers
1/4 tsp
cumin, ground
1 c
vermouth cooking wine
1 c
orange juice
1/4 tsp
basil
8 oz
can, cranberry sauce, sliced

Directions Step-By-Step

1
Sprinkle chicken with cumin.
2
Spray pan with cooking spray and sauté the garlic and hot peppers.
3
Add the chicken and sauté till chicken is no longer pink.
4
Half way through, add 1 Tbsp of the Balsamic vinegar.
5
Remove the chicken from the pan and remove the hot peppers from the chicken.
6
Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
7
Mix mustard and orange juice in separate small bowl.
8
Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
9
Add mustard and orange juice mixture.
10
Add chicken back to the pan with the grapes.
11
Top with cranberry slices and sprinkle with basil.
12
Simmer for 5 minutes. Serve over cooked egg noodles.
13
Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern