Saturday, December 12, 2009

Chicken with Apples

This sounded like an interesting way to use up some apples...John thought it was chunks of sweet onions smothered on his chicken and was surprised when I told them it was mostly apples.
John's Rating: 9

2 boneless skinless chicken breasts
1/4 teaspoon dried thyme
1/8 teaspoon salt
1/8teaspoon pepper
2 tablespoons vegetable oil
1 apples, peeled,cored and thickly sliced (I chunked mine)
1/2 onion, sliced
1/2 cup apple juice

1 1/2 teaspoons cider vinegar
1 teaspoon cornstarch

Sprinkle chicken with thyme, salt and pepper. In large frypan, heat half of the oil over medium high heat; brown chicken all over. Transfer to plate. Add remaining oil to frypan. Cook apples and onion, stirring occasionsally, until golden, about 5 minutes. Add apple juice, bring to boil, stirring and scraping up brown bits from pan. Return chicken to frypan. Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes. Transfer chicken to serving platter.

Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute. Pour over chicken.

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