Chicken And Sweet Potato Stew

• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic salt
• 3 boneless skinless chicken breast halves, cut into 1-in pieces
• 1 tablespoon oil
• 1 medium onion, quartered, sliced
• 1 1/2 cups apple juice or 1 1/2 cups apple cider
• 2 cups cubed peeled sweet potatoes (1/2-in)
• 2 (14 1/2 ounce) cans no-salt-added whole tomatoes, drained, cut up
• 1 teaspoon dried basil leaves

1. In large plastic bag, combine flour and garlic salt. Add the chicken and shake until coated.
2. Heat oil in nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken from skillet.
3. Add onion to skillet; cook and stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until chicken in no longer pink and potatoes are tender, stirring occasionally.

flour, garlic salt, chicken breast halves, oil, onion, apple juice, sweet potatoes, salt, basil

Taken from www.food.com/recipe/chicken-and-sweet-potato-stew-143169 (may not work)