Chicken & Apple Saute
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
vegetable oil
vegetable |
|
| 2 | each |
apples
tart, thin sliced |
|
| 1 | each |
onions
sliced |
|
| ½ | teaspoon |
thyme
dried |
*
|
| 4 | each |
chicken breasts
boneless |
|
| 1 | cup |
apple juice
|
|
| 1 | teaspoon |
vinegar
cider |
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | each |
apples
tart, thin |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
vegetable oil
vegetable |
|
| 2 | each |
apples
tart, thin sliced |
|
| 1 | each |
onions
sliced |
|
| 2.5 | ml |
thyme
dried |
*
|
| 4 | each |
chicken breasts
boneless |
|
| 237 | ml |
apple juice
|
|
| 5 | ml |
vinegar
cider |
|
| 5 | ml |
cornstarch
|
|
| 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.
