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Chicken & Apple Saute

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Submitted by jbcooks

One-skillet chicken and apple saute with golden-browned chicken breasts, tart apple slices, and onion in a thyme-scented apple juice pan sauce. Ready in 30 minutes.

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

This one-skillet chicken breast dinner plays the classic sweet-savory card with tart apples, sliced onions, and a quick pan sauce built from apple juice and cider vinegar. Everything cooks in the same heavy skillet in about 30 minutes, and the deglazed browned bits from the chicken become the backbone of the sauce.

The layered cooking order matters here. Apples and onions go first, sauteed just until tender-crisp so they still have bite. They come out, then the chicken goes in and gets a golden sear on both sides. Searing first means flavor. Simmering in the apple juice finishes the cooking gently so the breasts stay juicy instead of tough and rubbery.

The sauce comes together at the very end. A teaspoon of cornstarch dissolved in reserved apple juice thickens the pan liquid into a glossy, clingy glaze in about two minutes over high heat. Scrape up every browned bit from the skillet. That fond is concentrated flavor.

Pro Tips

  • Use tart apples like Granny Smith. Sweet varieties turn to mush in the pan and make the sauce cloying.
  • Slice the apples and onions thin and roughly the same thickness so they cook evenly in four minutes.
  • Don’t move the chicken while it sears. Let it sit undisturbed for a full 2-3 minutes per side to build a proper golden crust.
  • The cornstarch slurry needs high heat and constant stirring to thicken without lumping. It goes from thin to glossy fast.

Variations

  • Add a splash of Calvados or apple brandy to the pan after searing the chicken for a richer, more complex sauce.
  • Toss in a handful of dried cranberries with the apple mixture for pops of tartness and color.
  • Replace thyme with fresh sage leaves for a deeper, more autumnal herb note.

Ingredients

4 20
TEASPOONS ML VEGETABLE OIL
vegetable
2 2
EACH APPLES
tart, thin sliced
1 1
EACH ONION
sliced
½ 2.5
TEASPOON ML THYME
dried *
4 4
EACH EACH CHICKEN BREAST
boneless
1 237
CUP ML APPLE JUICE
1 5
TEASPOON ML VINEGAR
cider
1 5
TEASPOON ML CORNSTARCH
2 2
EACH APPLES
tart, thin
1
X SALT AND BLACK PEPPER
to taste *

Directions

In heavy skillet, heat 2 teaspoon oil over med-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 tablespoon apple juice aside, pour remaining apple in skillet along with vinegar.

Cover and simmer 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, scraping up any browned bits for 2 minutes or until thickened.

Return apple mixture to pan and heat through, season with salt and pepper.

Spoon around cooked chicken.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 285 25% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 67mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 55%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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