boneless skinless chicken breast halves, cut into 1-in pieces
onion, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups
cubed peeled sweet potatoes
2 (14 1/2 ounce) cans
no-salt-added whole tomatoes, drained, cut up
dried basil leaves
- 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.