Chicken Sautéed With Apples

Chicken Sauteed With Apples
William Meppem
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

4
boneless, skinless chicken-breast halves
1
tablespoon
olive oil
1
firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
1
cup
apple juice
1
large onion, thinly sliced
1
garlic clove, minced
1/2
teaspoon
dried thyme leaves
kosher salt and black pepper
2
tablespoons
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.
Jane Kirby and Kay Chun
September 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Calcium 43.96 mg
  • Carbohydrate 17 g
  • Cholesterol 78.31 mg
  • Fat 7.52 g
  • Fiber 1.59 g
  • Iron 1.76 mg
  • Protein 29.61 mg
  • Sat Fat 1.45 g
  • Sodium 551.89 mg
What does this mean? See Nutrition 101.