1 pound chicken tenders, trimmed and cut in half on the diagonal
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
2 crisp red apples, thinly sliced
1 large red onion, quartered and sliced
3/4 cup apple cider or 100% apple juice, divided
1 cup cranberries, fresh or frozen (thawed)
1 tablespoon 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, for 3-4 minutes until lightly browned on all sides. 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 for 3-4 minutes, stirring often, until the apples and onion are softened.
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 about 3 minutes more, stirring once or twice, until the sauce has thickened and the chicken is cooked through.
Serving Size: 4
Total Fat: 10 g
Saturated Fat: 1g
Trans Fat: 0 g
Sugar: 14 g
Sodium: 211 mg
Carbs: 23 g
Protein: 27 g