Related recipes: Apples, Fall, Fruit, Main Dishes, National Chicken Council, Poultry, Soy-Free
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
Yield: 4 servings
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
1 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper
In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer.
Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.