Southwest Sunrise Chicken

Southwest Sunrise Chicken Recipe

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Lauren Conforti


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

★★★★★ 1 vote
Stove Top


chicken breasts, boneless and skinless, cut into chunks
carrots, chopped
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
8 oz
can, cranberry sauce, sliced


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

About Southwest Sunrise Chicken

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