SOUTHWEST SUNRISE CHICKEN

Southwest Sunrise Chicken image

Provided by Lauren Conforti

Categories Chicken

Number Of Ingredients 14

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4 chicken breasts, boneless and skinless, cut into chunks
2 carrots, chopped
3 mushrooms, sliced
1/2 c bell pepper, red & green, sliced
1 c red grapes, halved
1 Tbsp balsamic vinegar
1 - 1 1/2 Tbsp minced garlic
2 Tbsp honey mustard
4 - 5 hot peppers
1/4 tsp cumin, ground
1 c vermouth cooking wine
1 c orange juice
1/4 tsp basil
8 oz can, cranberry sauce, sliced

Steps:

1. Sprinkle chicken with cumin.
2. Spray pan with cooking spray and sauté the garlic and hot peppers.
3. Add the chicken and sauté till chicken is no longer pink.
4. Half way through, add 1 Tbsp of the Balsamic vinegar.
5. Remove the chicken from the pan and remove the hot peppers from the chicken.
6. Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
7. Mix mustard and orange juice in separate small bowl.
8. Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
9. Add mustard and orange juice mixture.
10. Add chicken back to the pan with the grapes.
11. Top with cranberry slices and sprinkle with basil.
12. Simmer for 5 minutes. Serve over cooked egg noodles.
13. Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5