Chicken, Sweet Potato and Apple Skillet

By cmschnettler

Ingredients

• 2 lbs. boneless, skinless chicken breasts, cut into cubes or short strips
• 1/2 tsp. POULTRY SEASONING
• 1/2 tsp. MURAL OF FLAVOR
• 8 tsp. olive oil, divided
• 6 slices bacon, cut into small pieces (Laurie uses reduced fat bacon)
• 3 Cups Brussels sprouts, quartered
• 2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
• 2 Golden Delicious (or any variety of firm) apples, cored, peeled and diced
• 8 cloves garlic, diced (or 11/2-2 tsp PENZEYS MINCED GARLIC)
• 1/2 tsp. PENZEYS CINNAMON
• 1/2 tsp. CINNAMON SUGAR
• 1/2 tsp. NORTHWOODS SEASONING
• 2 Cups chicken broth, divided (or 2 Cups water mixed with 2 tsp. CHICKEN SOUP BASE)

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from penzeys.com

Preparation

Step 1

Season the chicken with POULTRY SEASONING and MURAL OF FLAVOR. Heat half of the oil in a large, deep, nonstick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until it starts to brown, about 3 minutes. Add the Brussels sprouts and sweet potatoes. Cook, stirring occasionally, until crisp, about 5-7 minutes. Add the apples, GARLIC, CINNAMON, CINNAMON SUGAR and NORTHWOODS SEASONING. Stir well and cook about 3 minutes. Add half of the chicken broth and cook until almost evaporated, about 2 minutes. Return the reserved chicken to the skillet and add the remainder of the broth. Cook for 2 more minutes and serve.