Chicken & Sweet Potato Stew

2 T. flour
3 boneless, skinless chicken breast halfs cut into 1" chunks
1 t. olive oil
1 med onion quartered and sliced
1.5 C apple juice or cider
2 C cubed sweet potato
1 14.5 oz. canned diced tomatos
1 t. dried basil leaves

Combine garlic salt and flour and coat chicken. Heat oil in non-stock dutch oven until hot, add chicken, cook 3-5 min until browned. Remove chicken. Add onion to pan, cook and stir 2 minutes or until tender. Add some apple juice/cider to prevent sticking if necessary. Stir in remaining juice, sweet potato, tomatoes, basil and chicken. Simmer 30 minutes or until potatos are tender. Serves 4.


Thank you Michele Louis