23 October 2010


I can't take credit for this one; my husband made it. I have a cold and wasn't feeling like making dinner last night, so Jim stepped in and did it. Usually when he does that, he will make something easy, or something he made up, but last night he decided to go with the recipe that was on my meal plan. It's from Sunny Anderson.


Apple Cider Chicken

Ingredients
2 tbsp olive oil
2 tbsp butter, divided
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
½ Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into ¼" wedges
3 cloves garlic, minced
2 tsp dried thyme
2 bay leaves
2 tbsp flour
1½ cups apple cider

Directions:
Heat oil and 1 tbsp butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Sauté until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Makes 4 servings.


This was really good. The perfect fall dish. I asked Jim if there was anything about the recipe he would change, and he said there wasn't. The only thing I would change is to remove the apples before serving. They got really soft and mushy and they looked kind of unappetizing in the finished dish. With the green skin, they looked a lot like green peppers in there! So I would suggest taking them out of the sauce before serving. Other than that, it was perfect. It was slightly sweet, but not overwhelmingly so.

We served this with stuffing (Stove Top now has a reduced-sodium variety that is really good). It went really well with the chicken. This would also be good with pork chops or turkey cutlets.


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