Skillet Chicken with Cranberries and Apples - Northern Michigan's News Leader

Skillet Chicken with Cranberries and Apples

1 lb Chicken Tenders
3/4 tsp Dried thyme
3/4 tsp Salt
1/4 tsp Ground Pepper
2 tbs Canola oil
2 Red apples
1 Red onion
3/4 cup Apple cider
1 cup Cranberries
1 tbs All purpose flour
  Red wine vinegar to add tartness
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, 3-4 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 thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3-4 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 has cooked through, about 3 minutes more.