Chicken and Apple Sauté
Use Cortland, Empire or Golden Delicious apples because they'll keep their shape during cooking. Serve with egg noodles and a green salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 270 |
| protein | 28 g |
| fat | 8 g |
| carbohydrates | 21 g |
-
4 tsp (20 mL) vegetable oil
2 tart apples (unpeeled), thinly sliced
1 onion, sliced
1/2 tsp (2 mL) dried thyme
4 boneless skinless chicken breasts
1 cup (250 mL) apple juice
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) cornstarch
salt and 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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