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Recipe Summary

prep:
10 mins
cook:
22 mins
total:
32 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with 1/4 teaspoon of the salt and pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Brown chicken, 1 minute per side, until golden. Remove.

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  • In same skillet, sauté onion and mushrooms for 5 minutes or until tender. Add bulgur; cook, stirring, 1 minute to toast. Add broth, carrots, cranberries, poultry seasoning and remaining garlic salt; mix well.

  • Place chicken on top of bulgur mixture in skillet. Cover; bring to boiling. Reduce heat to medium low; simmer 15 minutes until chicken registers 160°F on instant-read thermometer, liquid is absorbed and bulgur is tender. Remove chicken from skillet; cut each piece crosswise into slices. Place generous 2/3 cup bulgur onto each plate; fan chicken on top. Serve with spinach salad, if desired.

Nutrition Facts

301 calories; fat 6g; cholesterol 63mg; saturated fat 1g; carbohydrates 35g; insoluble fiber 5g; protein 28g; sodium 446mg.
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