Chicken Sautéed With Apples

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Photo by William Meppem
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 255.7 calories
    • Calories 26 calories from fat
    • Fat 7.52 g
    • Sat Fat 1.45 g
    • Cholesterol 78.31 mg
    • Sodium 551.89 mg
    • Protein 29.61 mg
    • Carbohydrate 17 g
    • Fiber 1.59 g
    • Iron 1.76 mg
    • Calcium 43.96 mg
  • September 2002

Ingredients

  1. Check 4 boneless, skinless chicken-breast halves
  2. Check 1tablespoon olive oil
  3. Check 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
  4. Check 1cup apple juice
  5. Check 1 large onion, thinly sliced
  6. Check 1 garlic clove, minced
  7. Check 1/2teaspoon dried thyme leaves
  8. Check kosher salt and black pepper
  9. Check 2tablespoons Dijon mustard

Directions

  1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
  2. Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.
  3. Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender.
  4. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
  5. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.