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In a large skillet coated with nonstick cooking spray over medium high heat, brown chicken for 3 to 4 minutes, stirring occasionally. Add celery and garlic, and cook for 4 to 5 minutes. Stir in gravy and apple cider, and bring to a boil.
Cover, reduce heat to medium and simmer for 5 minutes. Add sweet potatoes and simmer for another 5 to 10 minutes, or until internal temperature reaches 165 degrees, stirring occasionally. Season with salt and pepper to taste if desired.
For extra flavor, add 1/2 tsp. of ground nutmeg and 1 tsp of dried sage. Stir into skillet with gravy.