Skillet Chicken with Cranberries & Apples

I knew I'd have lots to do this summer between semesters so that I could catch up with everything I didn't get to do while I was non-stop studying during the semester, but I thought I'd have a little time to relax and even to blog. I have been busy with mommy/house duties, attending my children's programs and concerts and still getting only 5 or 6 hours sleep a night even without studying. I know I could squeeze time for a pondering post in if I could make myself be in the right mood to write something uplifting (for me and you) and not depressing. So for now, I am just leaving another recipe post.

 

I found this recipe on Eating Well. Never thought you'd hear me visiting a site like that with all my desserts, huh? Gotta have balance for sure! My neighbor gave me some Gala apples so I was glad to use this recipe that was in my file. I tried 3 stores and couldn't find cranberries, frozen or fresh, so I substituted cherries. And I didn't make the pretty pink sauce with the flour and apple juice. I was in a hurry and followed the recipe up until time to add the flour. I just added a splash of apple juice to the cooked chicken and fruit and cooked it for a minute and was done. I like fruit in my main dishes and this has the aromatic flavor of thyme too. If you don't like thyme, feel free to substitute an herb that you do like.

Skillet Chicken with Cranberries & Apples  

1 lb. chicken tenders, trimmed and cut in half on the diagonal

3/4 t. dried thyme, divided
3/4 t. salt, divided
1/4 t. freshly ground pepper
2 T. canola oil, divided
2 crisp red apples, such as Braeburn, Fuji or Gala, thinly sliced
1 lg. red onion, quartered and sliced
3/4 c. apple cider or apple juice, divided
1 c. cranberries, fresh or frozen (thawed)
2 T. all-purpose flour

Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3 to 4 minutes total. Transfer to a clean plate.

Add the remaining 1 tablespoon oil to the pan. Add apples, onion, 2 tablespoons cider (or juice) and the remaining 1/2 teaspoon each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring, for 1 minute. Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.