Approximate cooking time: 35 minutes
Serves 4
Ingredients:
- 4 (4 oz) boneless skinless chicken breasts
- 1 lbs sauerkraut, rinsed and drained
- 12 Brussels sprouts, stemmed and cut in half lengthwise
- 1 tart green apple, peeled and shredded
- 3/4 cup gluten free chicken broth (try Pacific Naturals)
- 1 tsp Dijon mustard
- 1 tsp caraway seeds
- 1 tsp dried dill
- 2 tsp mild paprika
Directions:
- Combine the sauerkraut, Brussels sprouts, apple, broth, mustard, caraway seeds, and dill in a large, deep skillet or a Dutch oven. Bring to a boil over medium heat, stirring occasionally. Cover, reduce the heat to low, and simmer for 10 minutes.
- Stir the sauerkraut mixture, then nestle the chicken breasts into it. sprinkle the paprika over the chicken. Cover and continue simmering until the chicken is cooked through and the Brussels sprouts are tender, about 20 minutes.