Pair the fall flavours of apples and chicken with tender-crisp green beans and Roast Squash (see recipe link below).
- Portion size 4 servings
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 219 mg
- Protein 31 g
- Calories 279.0
- Total fat 9 g
- Cholesterol 77 mg
- Saturated fat 1 g
- Total carbohydrate 18 g
- Iron 8.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 8.0