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

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  • 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
  • 8 oz
    can, cranberry sauce, sliced

How to Make Southwest Sunrise Chicken


  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

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About Southwest Sunrise Chicken

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

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