Chicken and Sweet Potato Stew

A wonderful sounding low-fat stew from Pillsbury's Best Chicken Recipes cookbook. Must try for the fall season!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon  garlic salt
• 3  boneless skinless chicken breast halves, cut into 1-in pieces
• 1  tablespoon  oil
• 1  medium onion, quartered, sliced
• 1 1⁄2 cups  apple juice or 1 1⁄2 cups apple cider
• 2  cups  cubed peeled sweet potatoes (1/2-in)
• 2 (14 1/2ounce) cans no-salt-added whole tomatoes, drained, cut up
• 1  teaspoon dried basil leaves

Directions

1. In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
2. Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
3. 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.