/ Main Dishes
Southwest Sunrise Chicken
chicken breasts, boneless and skinless, cut into chunks
bell pepper, red & green, sliced
1 - 1 1/2
vermouth cooking wine
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