STEW FROM BAVARIA

Serves 4

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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