Skillet Turkey with Cranberries and Apples

Fall is synonymous with apples, right? Well we've got fresh apples on-hand directly from the Virginia mountains. Many thanks to Granny and Poppa for sharing with us! We know Patrick loves to bake with apples but I decided to grab a few to use in this savory dish that I saw in one of our EatingWell magazines. Here's the link to the recipe on-line. It was very tasty. The major thing we did differently was using turkey breasts instead of chicken; we also substituted dried cranberries for fresh/frozen (only because they were in the pantry).

Skillet Turkey with Cranberries and Apples  Serves: 4
1 pound chicken tenders, trimmed and cut in half on the diagonal (used turkey breasts)
3/4 teaspoon dried thyme, divided (used fresh)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
2 crisp red apples, such as Braeburn, Fuji or Gala, thinly sliced
1 large red onion, quartered and sliced
3/4 cup apple cider or apple juice, divided
1 cup cranberries, fresh or frozen (thawed)
1 tablespoon all-purpose flour

Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper.

Patrick preparing the turkey breasts. After sprinkling the turkey with the seasonings he rubbed the herbs in for maximum flavor.

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 to 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 each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 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 is cooked through, about 3 minutes more.

Served with couscous and steamed cabbage.

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