Southwest Sunrise Chicken
Featured Pinch Tips Video
Family Tested & Approved
chicken breasts, boneless and skinless, cut into chunks
bell pepper, red & green, sliced
1 - 1 1/2
vermouth cooking wine
can, cranberry sauce, sliced
Sprinkle chicken with cumin.
Spray pan with cooking spray and sauté the garlic and hot peppers.
Add the chicken and sauté till chicken is no longer pink.
Half way through, add 1 Tbsp of the Balsamic vinegar.
Remove the chicken from the pan and remove the hot peppers from the chicken.
Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
Mix mustard and orange juice in separate small bowl.
Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
Add mustard and orange juice mixture.
Add chicken back to the pan with the grapes.
Top with cranberry slices and sprinkle with basil.
Simmer for 5 minutes. Serve over cooked egg noodles.
Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5