- Prep time 10 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, heat 1 tbsp of the olive oil over high heat. Add chicken and cook, turning half- way through cooking time, until browned, 6 to 8 minutes. Set aside on paper towel-lined plate.
In same skillet, using wooden spoon, scrape up any browned bits. Reduce heat to medium. Add remaining olive oil; add onion and cook, stirring often, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring often, for 2 minutes.
In bowl, combine apple butter, broth, Dijon, soy sauce, Worcestershire sauce and hot pepper flakes. Add to skillet with onions. Add reserved chicken and stir to coat; season lightly with salt and pepper. Simmer until sauce has reduced slightly and chicken is no longer pink inside, 10 to 15 minutes. Garnish with chopped fresh curly parsley and serve over rice, if using.
Test Kitchen Tip
This recipe can be made in a pressure cooker. Brown the meat and vegetables in Sauté mode, omit 1/4 cup of the broth from the recipe, and cook in Meat mode for 20 minutes. Let the pressure release naturally.
Nutritional facts Per serving: about
- Iron 2 mg
- Fibre 2 g
- Sodium 675 mg
- Sugars 14 g
- Protein 27 g
- Calories 375
- Total fat 21 g
- Cholesterol 85 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
