• Chicken And Sweet Potato Stew

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    • 1/4 c. all-purpose flour
    • 1/4 tsp garlic salt
    • 3 x skinless boneless chicken breast halves cut into 1-inch pcs
    • 1 Tbsp. oil
    • 1 med onion quartered and sliced
    • 1 1/2 c. apple juice or possibly cider
    • 2 c. cubed peeled sweet potatoes 1/2-inch pcs
    • 29 ounce low sodium tomatoes, canned liquid removed and minced
    • 1 Tbsp. minced fresh basil


    1. Serving Ideas : salad greens with asparagus or possibly artichoke bottoms and lowfat dressing, 1 multi-grain dinner roll with margarine.
    2. In a large food storage plastic bag, combine flour and garlic salt. Add in chicken; shake till well coated.
    3. Heat oil in nonstick Dutch oven or possibly large saucepan over medium-high heat till warm. Add in chicken; cook 3 min or possibly just till browned. Remove chicken from Dutch oven.
    4. Add in onion to pan; cook and stir 2 min or possibly till tender, adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.
    5. Reduce heat; simmer 30 to 35 min or possibly till chicken is no longer pink and potatoes are tender, stirring occasionally.
    6. Yield: "7 c."
    7. NOTES : Ideas: add in halved Brussels sprouts, artichoke hearts, or possibly minced green beans and omit the salad. patH

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