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
- 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
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