Here’s a shocker…
Christopher is gone this entire week! I’m stuck cooking child friendly meals. This week is packed with butter noodles, mashed potatoes, pierogies, burgers and chicken strips.
So I had to make myself something yummy and new for lunch. This dish was perfect since no one other than me will eat sweet potatoes. Since I was making it for one I kept all the ingredients the same expect I only used one chicken breast. The rest will be turned into chicken strips for the kiddos tonight.
Best lunch ever!
1 lb boneless, skinless chicken breasts, cut into 1/2” cubes
4 tsp olive oil
3 slices bacon, chopped
1 medium sweet potato, peeled and cut into 1/2” cubes
1 apple, peeled, cored and cut into 1/2” cubes
4 cloves garlic, minced
1 tsp chopped fresh thyme
1/4 cup white wine
3/4 cup chicken broth
salt and pepper, to taste
Season chicken lightly with salt. Heat 2 teaspoons of oil in large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate. Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add sweet potato and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apple, garlic and thyme. Cook 3 minutes. Pour in 1/4 cup white wine, 1/4 cup chicken broth. Bring to a boil and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with salt and pepper as needed. Cook until heated through. Serve alone or over rice.