Thursday, October 14, 2010

Chicken Sauteed with Apples

I got this recipe emailed me from realsimple.com. 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

Directions
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.

2 comments:

Nicole 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.