STEW FROM BAVARIA
If you like mild sauerkraut, instead of just draining it, as the recipe suggests, rinse it in a colander or strainer.
1 roaster boneless 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 (optional)
Season breast pieces with salt and pepper. In a flame proof 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.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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