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Chicken Sauteed with Apples

Photo: William Meppem
Prep time 25 mins
Yield Makes 4 servings

Ingredients

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 2 tablespoon Dijon mustard

Nutrition Information

  • calcium 43.96 mg
  • calories 255.7
  • caloriesfromfat 26 %
  • carbohydrate 17 g
  • cholesterol 78.31 mg
  • fat 7.52 g
  • fiber 1.59 g
  • iron 1.76 mg
  • protein 29.61 mg
  • satfat 1.45 g
  • sodium 551.89 mg

How to Make It

  1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick.

    Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender. Remove the chicken, apple slices, and onion to a serving platter and keep warm.

    Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.