Thursday, October 14, 2010

Chicken Sauteed with Apples

I got this recipe emailed me from I guess at one point I signed up for daily recipes. We really liked this one. Here is the direct link. It's a really great fall dinner, I think.

Here is the recipe:
4 chicken breasts
1 T. oil
1 apple, cored, halved and cut into 1/2 inch slices
1 c. apple juice
1 large onion, thinly sliced
1 minced garlic clove
1/2 t. dried thyme
1/2 t. salt
2 T. dijon mustard

Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick.

Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender.

Remove the chicken, apple slices, and onion to a serving platter and keep warm.
Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

e-notes: I had to cook the chicken longer until it was no longer pink. I did two apples, and frankly could have done three. We didn't have thyme and so I did "herbs de provence" which is mainly made with thyme. A lovely fall supper.


C and N said...

Yum, I'm going to make this for dinner tomorrow!

erinmalia said...

This was really good. We stuck with one apple and it was fine for our small family of 3. I didn't have dijon (nor dry mustard with which I make a dijon sub) so I used regular. I'm sure dijon is better, but regular was fine too. Like emily, I had to cook my chicken much much longer than the six minutes.