Fall Skillet Dinner

2 lbs. boneless chicken breasts, cut into strips or chunks
.5 tsp. poultry seasoning
8 tsp. The Spicy Olive Extra Virgin Olive Oil
6 slices bacon, cut into small pieces
3 c. brussel sprouts, quartered
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 golden delicious or other firm apples, peeled and diced
.5 tsp. minced garlic
.5 tsp. cinnamon
2 c. chicken broth
Drizzle with The Spicy Olive’s Cinnamon Pear Balsamic Vinegar

Season chicken with poultry seasoning. Heat half of the EVOO in a large, deep non-stick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through – about 5-7 minutes. Remove chicken and transfer to a plate. Put the remaining oil in the skillet, add the bacon and cook until brown – about 3 minutes.

Add the brussel sprouts and sweet potatoes. Cook stirring occasionally, until crisp. Add the apples, garlic and cinnamon. Stir well and add .5 of the chicken broth. Cook until evaporated add the remaining broth and the chicken. Cook two minutes. To finish drizzle with The Spicy Olive Cinnamon Pear balsamic vinegar or The Spicy Olive Red Apple balsamic vinegar and serve.

The Spicy Olive recommends using Wild Mushroom & Sage Extra Virgin Olive Oil for a great Autumn flavor in this recipe. You could also substitute Garlic or Herbs de Provence Extra Virgin Olive Oil.