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FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

1 POUND OF CHICKEN BREASTS

˝ TEASPOON OF SALT

˝ TEASPOON OF BLACK PEPPER

1 TABLESPOON OF OLIVE OIL

2 TABLESPOONS OF CHOPPED ONION

1 CUP OF APPLE JUICE

2 TABLESPOONS OF APPLE CIDER VINEGAR

1 TEASPOON OF BROWN SUGAR

1 TABLESPOON OF LIGHT BUTTER OR MARGARINE

1 BOX OF WILD RICE

˝ CUP OF DRIED CRANBERRIES

SEASON THE CHICKEN AND HEAT THE OIL IN A LARGE SKILLET. ADD THE CHICKEN AND COOK UNTIL BROWNED, ABOUT 1 MINUTE ON EACH SIDE. REMOVE AND SET ASIDE. ADD THE ONION TO THE SKILLET, AND COOK UNTIL LIGHTLY BROWNED.

ADD THE JUICE, VINEGAR, AND THE BROWN SUGAR. RETURN THE CHICKEN TO THE SKILLET, AND SIMMER UNTIL CHICKEN IS DONE. WHEN CHICKEN IS DONE PLACE CHICKEN ON A PLATTER AND ADD BUTTER TO SAUCE. ONCE BUTTER IS MELTED POUR OVER THE CHICKEN.

FOR THE RICE: FOLLOW THE DIRECTIONS ON THE BOX AND ADD CHICKEN BROTH INSTEAD OF WATER. SIMPLY ADD THE DRIED CRANBERRIES TO COOK ALONG WITH THE RICE. SERVE ALONG SIDE THE CHICKEN AND GARNISH WITH FRESH SLICES OF APPLES. ENJOY!!!

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