Chicken and Apple Saute
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 270 |
| pro | 28 g |
| total fat | 8 g |
| carb | 21 g |
Use Cortland, Empire or Golden Delicious apples because they'll keep their shape during cooking. Serve with egg noodles and a green salad.
Ingredients
- 4 tsp vegetable oil
- 2 tart apples, (unpeeled), thinly sliced
- 1 onion, sliced
- 1/2 tsp dried thyme
- 4 boneless skinless chicken breasts
- 1 cup apple juice
- 1 tbsp cider vinegar
- 1 tbsp cornstarch
- Salt
- Pepper
Preparation
In heavy skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; cook apples, onion and thyme for about 4 minutes or just until tender-crisp. Remove to bowl and set aside.
Heat remaining oil in skillet; cook chicken, turning once, for 2 to 3 minutes or until golden brown.
Reduce heat to medium-low. Set 1 tbsp (15 mL) apple juice aside; pour remaining apple juice into skillet along with vinegar. Cover and simmer for 6 to 8 minutes or until chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm.
Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, stirring and scraping up any brown bits on bottom of pan, for 2 minutes or until thickened.
Return apple mixture to skillet and heat through; season with salt and pepper to taste. Spoon over or around chicken.
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