Apple Chicken
Pair the fall flavours of apples and chicken with tender-crisp green beans and Roast Squash (see recipe link below).
Servings: 4
Ingredients:
Apple Chicken
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 279 |
| pro | 31 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 77 mg |
| sodium | 219 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 1% |
| vit C | 8% |
| - | |
Suggested Recipes
-
4 boneless skinless chicken breasts
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 apples (unpeeled), cored and thickly sliced
1 onion, sliced
1/2 cup (125 mL) apple cider or apple juice
1-1/2 tsp (7 mL) cider vinegar
1 tsp (5 mL) cornstarch
Preparation:
Sprinkle chicken with thyme, salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to plate.
Add remaining oil to skillet. Cook apples and onion, stirring occasionally, for about 5 minutes or until golden. Add apple cider; bring to boil, stirring and scraping up brown bits from pan.
Return chicken to skillet. Cover and cook over medium-low heat, turning once, for about 7 minutes or until no longer pink inside. Transfer chicken to serving platter.
Whisk vinegar with cornstarch; whisk into skillet and cook, stirring, for 1 minute or until glossy and thickened. Pour over chicken.
Additional Information
-
Serve with: Roast Squash
Tip: Use apples that keep their shape and texture during cooking, such as Golden Delicious, Idared, Mutsu (Crispin) and Northern Spy.
Tags:
Dinner Club; Main Course; Fruits; Skillet; Poultry-Chicken; Make It Tonight;
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