Chicken and Apple Saute

Author: Canadian Living

Use Cortland, Empire or Golden Delicious apples because they'll keep their shape during cooking. Serve with egg noodles and a green salad.

  • Portion size 4 servings

Ingredients

  • 4 teaspoons vegetable oil
  • 2 tart apples (unpeeled), thinly sliced
  • 1 onion sliced
  • 1/2 teaspoon dried thyme
  • 4 boneless skinless chicken breasts
  • 1 cup apple juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon cornstarch
  • salt
  • pepper

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Protein 28 g
  • Calories 270.0
  • Total fat 8 g
  • Total carbohydrate 21 g
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Chicken and Apple Saute

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