Ingredients
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1/4 cup all-purpose flour
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1/4 teaspoon garlic salt
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1 tablespoon oil
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1 medium onion, quartered, sliced
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1 1/2 cups apple juice or 1 1/2 cups apple cider
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2 cups cubed peeled sweet potatoes (1/2-in)
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1 teaspoon dried basil leaves
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3 boneless skinless chicken breast halves, cut into 1-in pieces
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2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
Instructions
- In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
- Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
- Add onion to skillet; cook and stir 2 minutes until 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. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.