Sour Cream Apple Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
remove skin |
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
apples
peeled, and sliced |
|
| ½ | cup |
apple juice
|
|
| ⅓ | cup |
onions
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
remove skin |
|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
apples
peeled, and sliced |
|
| 118 | ml |
apple juice
|
|
| 79 | ml |
onions
chopped |
|
| 5 | ml |
basil
|
*
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
sour cream
|
|
| 15 | ml |
all-purpose flour
|
|
Directions
In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6 8 minutes per side.
Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet, bring to a boil.
Reduce heat;cover and simmer until apples are tender.
Combine sour cream and flour; add to skillet.
Stir and cook until sauce is warm do not boil.
Arrange noodles on a serving platter. Top with chicken.
Spoon apple sauce over all.
