luckytrim
Chef Extraordinaire
Chicken and Sauerkraut Stew
1 boneless chicken breast, cut into bite-size pieces
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1 pound sauerkraut, drained
1 can (16 ounces) whole berry cranberry sauce
1 large apple, peeled, cored and sliced
1/2 cup chopped walnuts (I don't use 'em)
Season breast pieces with salt and pepper. In a casserole or
Dutch oven over medium heat, melt butter. Add chicken and onions. Saute
until lightly browned, about 5 minutes.
In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently.
Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts
just before serving.
1 boneless chicken breast, cut into bite-size pieces
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1 pound sauerkraut, drained
1 can (16 ounces) whole berry cranberry sauce
1 large apple, peeled, cored and sliced
1/2 cup chopped walnuts (I don't use 'em)
Season breast pieces with salt and pepper. In a casserole or
Dutch oven over medium heat, melt butter. Add chicken and onions. Saute
until lightly browned, about 5 minutes.
In a bowl combine sauerkraut, cranberry sauce and apples. Spoon over chicken and onions and toss gently.
Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts
just before serving.