1/4 cup flour, unbleached
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 (1 to 1-1/2 lbs.) whole, skinless, boneless chicken breasts, cut
into cubes
nonstick spray
1 yellow onion, cut in half and thinly sliced, then cut in half once more
2 fresh tomatoes, chopped or 1 (14oz) can drained tomatoes
1 cup apple cider
1 tbs. fresh basil, chopped or 1 tsp. dried basil
1 tsp. grated orange peel
Combine the flour, salt and pepper in a plastic bag. Shake the chicken, a few pieces at a time, in the flour until lightly coated. Heat the oil in a heavy pot and add the chicken. Cook until the flesh is white on all sides. (You might have to do this in several batches, so you don't crowd the chicken.) Remove the chicken from the pot and set aside. Saut? the onion in the pot. If needed, add a little cider or some stock. Add the tomatoes and apple cider to the pot, along with the chicken. Simmer gently, covered for 20 minutes. Add the basil and orange peel, cook for 10 more minutes, and serve.
Makes 4 servings
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