Breast Of Chicken With Apple Mead Sauce Recipes

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APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine apple, cheese, and bread crumbs. Set aside.
  • Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  • Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  • Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

SEARED CHICKEN BREASTS WITH APPLE-DIJON SAUCE



Seared Chicken Breasts with Apple-Dijon Sauce image

There's nothing like a pan sauce to make you look like the culinary superstar you already know you are. Our finished-in-the-oven breasts make easy work of a pan sauce, and the apple-Dijon sauce is so tasty, you'll never want to settle for take-out again.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

4 tablespoons butter
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 cup thinly sliced onion
1 large red apple, cored and thinly sliced (about 2 cups)
1 teaspoon Dijon mustard
1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
1 package (5 oz) baby spinach

Steps:

  • Heat oven to 325°F. Line cookie sheet with sides with foil.
  • In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
  • Divide sauce among 4 plates; top each with a chicken breast.

Nutrition Facts : Calories 350, Carbohydrate 11 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 8 g, TransFat 1/2 g

CHICKEN WITH APPLE CREAM SAUCE



Chicken with Apple Cream Sauce image

Topping chicken with an apple cream sauce is unique and delicious way to serve it. We think the sauce is absolutely wonderful.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
1 cup apple juice
1 teaspoon lemon juice
1/4 to 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon minced fresh parsley
Hot cooked rice

Steps:

  • In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

Nutrition Facts : Calories 353 calories, Fat 18g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 35g protein.

APPLESAUCE BARBECUE CHICKEN



Applesauce Barbecue Chicken image

You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. -Darla Andrews, Farmers Branch, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon pepper
1 tablespoon olive oil
2/3 cup chunky applesauce
2/3 cup spicy barbecue sauce
2 tablespoons brown sugar
1 teaspoon chili powder

Steps:

  • Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Nutrition Facts : Calories 308 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 35g protein.

ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES



One-Pan Autumn Chicken Breasts with Apples image

This dish is a one-pan meal and brings the season of fall inside.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil, divided
1 tablespoon butter
4 (6 ounce) bone-in, skin-on chicken breasts
salt and ground black pepper to taste
2 medium apples, cored and thinly sliced (such as Autumn Glory®)
1 small yellow onion, thinly sliced
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
½ teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon poultry seasoning
¼ teaspoon black pepper
½ cup chicken broth
¼ cup heavy whipping cream
2 teaspoons honey
1 teaspoon Dijon mustard

Steps:

  • Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
  • While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
  • Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g

APPLE SAUCE CHICKEN



Apple Sauce Chicken image

Found this recipe in Taste of Home Fall Freezer Meals. I have not tried it yet so the cook times are approximate. Freezer instructions are included.

Provided by MollyLin

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1/2 teaspoon pepper
1 tablespoon olive oil
2/3 cup chunky applesauce
2 tablespoons brown sugar
1 teaspoon chili powder

Steps:

  • Sprinkle chicken with pepper.
  • In a large skillet, brown chicken in oil on both sides.
  • In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
  • Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
  • TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Nutrition Facts : Calories 225.5, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 161.9, Carbohydrate 15.8, Fiber 0.8, Sugar 6.7, Protein 25.3

CHICKEN IN MEAD SAUCE



Chicken in Mead Sauce image

This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats), and there was no bridge across which one could drive from the mainland. The ONLY way for "tourists" to reach this little diamond in the rough was, and may still be, to drive to the island. And one had the opportunity to do so only twice every day, with about a 30- to 45-minute window of time in which to do so. In case you haven't guessed, that meant that one had to drive across the seabed at low tide. Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island. Although the monks are now gone, their tradition and recipes remain. You will probably want to double or quadruple the ingredients, or you may be sorry that you didn't!

Provided by Millereg

Categories     Lunch/Snacks

Time 1h20m

Yield 4 wings or thighs

Number Of Ingredients 10

4 chicken legs-thighs (wings and/or thighs)
2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
4 ounces mushrooms
fresh parsley, finely chopped
1 teaspoon lemon juice
5 ounces mead (you may have to do some hunting for it)
salt
black pepper

Steps:

  • Preheat the oven to 190C/375F/Gas 5.
  • Fry the chicken joints in the oil and butter until browned.
  • Put them aside in a casserole dish.
  • Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
  • Add the mushrooms, parsley, lemon juice, mead and seasonings.
  • Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
  • Cover and cook in the oven for about 1 hour.

BREAST OF CHICKEN WITH APPLE & MEAD SAUCE



Breast of Chicken With Apple & Mead Sauce image

This dish is named in honor of Craggaunowen, "the living past," a heritage site near Quin, in County Clare. This recipe is modeled after the chicken with apple and mead sauce served at the legendary medieval banquets in the area.

Provided by barracoldy

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

6 (5 -6 ounce) boneless chicken breasts
1/2 cup white mushroom, finely chopped
1/2 cup fresh white breadcrumbs (see Note, page XX)
1/2 teaspoon dried tarragon
1 tablespoon fresh flat-leaf parsley, minced
5 tablespoons golden raisins
5 tablespoons walnuts, chopped
1 small granny smith apple, cored and finely chopped
salt & freshly ground black pepper
1 cup bunratty mead
6 tablespoons unsalted kerrygold irish butter, melted
salt & freshly ground black pepper
1 cup homemade chicken stock or 1 cup canned low sodium chicken broth
fresh parsley sprig (to garnish)

Steps:

  • Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish.
  • Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness.
  • In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
  • Stir in 1/2 cup of the mead and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten.
  • Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with salt and pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes.
  • Mix the remaining 1/2 cup mead with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside.
  • Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs.
  • Serves 6 as a main course.

APPLE-MARINATED CHICKEN & VEGETABLES



Apple-Marinated Chicken & Vegetables image

I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less making dinner. -Jayme Schertz, Clintonville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 cup apple juice
1/2 cup canola oil
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
3 garlic cloves, minced
6 boneless skinless chicken breast halves (6 ounces each)
4 large carrots
2 medium zucchini
2 medium yellow summer squash

Steps:

  • In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm., Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

Nutrition Facts : Calories 367 calories, Fat 16g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 3g fiber), Protein 37g protein.

CHICKEN BREASTS WITH APPLE CURRY SAUCE



Chicken Breasts With Apple Curry Sauce image

I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.

Provided by pattikay in L.A.

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup clarified butter (I used regular butter)
6 boneless skinless chicken breasts (I think I used 3 breasts, cut up when I made it)
4 tablespoons butter
1 1/2 cups finely chopped onions
2 garlic cloves, minced
1 1/2 cups peeled cored and finely chopped tart apples
3 tablespoons flour
1 1/2 tablespoons curry powder
1/2 teaspoon cardamom
1 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
2 teaspoons grated lime rind
1 tablespoon lime juice
1/2 cup mango chutney, finely chopped

Steps:

  • Preheat oven to 200°.
  • Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
  • Cover the pan; heat the chicken breasts over low heat for five minutes.
  • Transfer to a platter. Keep warm in the oven while you're making the sauce.
  • To make the sauce, melt the butter in the sauté pan.
  • Add the onion and sauté over low heat till transparent.
  • Add the garlic and apples and sauté for 2 minutes.
  • Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
  • Add the chicken stock, lime rind, lime juice and chutney.
  • Bring sauce to a boil, stirring constantly.
  • Pour around chicken and serve.
  • It's great served over rice.

Nutrition Facts : Calories 364.2, Fat 18.6, SaturatedFat 10.6, Cholesterol 112.7, Sodium 597.3, Carbohydrate 17.3, Fiber 2.1, Sugar 7, Protein 31.6

APPLE FILLED CHICKEN IN PECAN CREME SAUCE



Apple Filled Chicken in Pecan Creme Sauce image

Apples and Cheese pocketed inside moist chicken are perfectly complimented by a very rich egg-based sweet creme sauce. This recipe is elegant but uses simple ingredients, and easy on the pocketbook!

Provided by ELFINDANCER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
½ cup Italian seasoned bread crumbs
3 egg yolks
⅓ cup white sugar
¼ cup white wine
½ teaspoon vanilla extract
¼ cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
  • Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
  • Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
  • While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 71.3 g, Cholesterol 396.5 mg, Fat 28.2 g, Fiber 3.9 g, Protein 45.2 g, SaturatedFat 8.7 g, Sodium 778.6 mg, Sugar 44.2 g

AUTUMN APPLE CHICKEN



Autumn Apple Chicken image

I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon canola oil
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium Fuji or Gala apples, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
1/3 cup barbecue sauce
1/4 cup apple cider or juice
1 tablespoon honey

Steps:

  • In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS



Sauced Chicken Breasts With Apples and Onions image

Make and share this Sauced Chicken Breasts With Apples and Onions recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons all-purpose flour
salt and pepper
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons olive oil, divided
3 cups sliced onions
2 1/2 cups sliced peeled granny smith apples (about 3 apples)
1 teaspoon dried marjoram or 1/4 teaspoon dried rosemary
1 cup apple cider or 1 cup apple juice

Steps:

  • Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.
  • Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.
  • Add chicken, saute 2 minutes on each side.
  • Remove from pan, keep warm.
  • Heat 1 teaspoon oil in pan.
  • Add onion, saute for 5 minutes or until browned.
  • Add apple and marjoram, saute for 5 more minutes.
  • Add the chicken and cider, bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes or until chicken is done.

Nutrition Facts : Calories 249.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 65.8, Sodium 78.3, Carbohydrate 25.9, Fiber 3.7, Sugar 13.3, Protein 27.9

BREAST OF CHICKEN WITH MUSTARD SAUCE



Breast of Chicken With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
2 tablespoons canola or vegetable oil
12 baby carrots, trimmed and scraped
1/2 pound small mushrooms
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
  • Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
  • Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 815 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED CHICKEN WITH APPLES



Sauteed Chicken with Apples image

A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.

Provided by JoeC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 8

3 tablespoons peanut oil
2 medium skinless, boneless chicken breasts, cubed
2 unpeeled apples, cored and cubed
1 tablespoon grated ginger, or more to taste
1 bunch green onions, chopped
2 cups sliced mushrooms
2 tablespoons honey
salt and ground black pepper to taste

Steps:

  • Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
  • Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g

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From recipeshappy.com


BACON CHEDDAR CHICKEN WITH APPLE BUTTER SAUCE ⋆ VINTAGE ...
2016-07-26 Cook bacon in large skillet over medium heat until crisp. Remove from skillet and drain on paper towels. Leave bacon grease in skillet. Add chicken and cook until well browned on both sides, about 5 minutes. Remove from pan and set aside. Add onion to skillet; cook 5 minutes or until tender. Stir in apple butter.
From oneacrevintagehome.com


APPLE BUTTER CHICKEN - FRESH SIMPLE HOME
2019-12-30 Instructions. Preheat oven to 350 F. Mix BBQ sauce and apple butter together. Place chicken in a greased pie dish and cover in sauce mixture, reserving about 1/4 cup for later. Place in the oven and bake for 30 minutes, at which point the juices will run clear when the chicken is cut into. Serve and Enjoy!
From freshsimplehome.com


SKILLET CHICKEN BREASTS AND APPLES RECIPE
2021-05-21 Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. Add the sliced apples, onion, and thyme; cook for about 4 minutes, or until the apples are just tender but still firm. Stir frequently. Transfer the apple and onion mixture to a bowl and set aside.
From thespruceeats.com


BREAST OF CHICKEN WITH APPLE & MEAD SAUCE
Recipe. 1 preheat the oven to 350ºf. lightly grease a 2-quart casserole dish. 2 place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness. 3 in a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
From worldbestbreadcrumbrecipes.blogspot.com


CHICKEN BREASTS WITH APPLE CURRY SAUCE RECIPE
2012-02-01 Remove the chicken from the skillet and reduce the heat to medium. Add the remaining 2 teaspoons oil to the skillet. Add the apples and onions. Cook, stirring, until tender. Stir in the curry ...
From goodhousekeeping.com


10 BEST APPLE JUICE CHICKEN BREASTS RECIPES | YUMMLY
Sweet and Sour Glazed Chicken Breasts Yummly. reduced-sodium soy sauce, ground ginger, cornstarch, low sodium chicken broth and 3 more. Stuffed Chicken Breasts. On dine chez Nanou. fresh thyme, chicken breasts, chicken stock, whole milk, apricot jam …
From yummly.com


CHICKEN WITH APPLE-CREAM SAUCE RECIPE | MYRECIPES
Add sliced apple and half-and-half; simmer over low heat 10 minutes or until sauce thickens and apples are tender, stirring occasionally. Serve sauce with chicken immediately. Serve sauce with chicken immediately.
From myrecipes.com


MEAD GLAZED CHICKEN W/ SAGE APPLE CREAM SAUCE - NIGHTFLARE ...
2020-10-31 For the Sage Apple Cream Sauce: To make the veloute, melt Butter in a saucepan over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux, stirring constantly, until it turns blond. Slowly pour in 2 cups Chicken Stock and whisk to combine. Simmer until thickened and velvety in texture.
From nightflarenest.com


17 CHICKEN AND APPLE RECIPES TO TRY FOR DINNER | ALLRECIPES
2021-08-17 10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to …
From allrecipes.com


CHICKEN AND APPLES IN HONEY MUSTARD SAUCE - A FAMILY FEAST
2013-03-20 In a medium bowl, whisk together the apple cider, cornstarch, salt and pepper, and the honey mustard (or honey and Dijon mustard). Mix well and set aside. Lightly sprinkle the breadcrumbs onto the chicken pieces. In a large non-stick skillet, heat the canola oil. Add chicken and cook over medium heat until golden brown on one side, about 3 minutes.
From afamilyfeast.com


EASY BAKED APPLE CHICKEN - MOMMY HATES COOKING
2022-02-03 Preheat the oven to 400*. Spray a skillet with non-stick cooking spray, place the butter in the skillet and warm up to medium-high heat. Sear the tenders on both sides for about 3 minutes on each side. Place the chicken tenders in a 9x13 baking dish sprayed with non-stick cooking spray. Add in the apples and onion around the chicken, then top ...
From mommyhatescooking.com


10 BEST APPLE JUICE MARINADE CHICKEN RECIPES | YUMMLY
2022-05-03 soy sauce, fresh lemon juice, brown sugar, apple juice, boneless, skinless chicken breasts and 2 more Spiced Apple Juice With Cinnamon and Nutmeg The Spruce Eats water, brown sugar, ground nutmeg, lemon, cinnamon, lemon slices and 2 more
From yummly.com


CHICKEN WITH APPLES AND CIDER MUSTARD SAUCE - OUR SALTY ...
2019-10-10 Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate. Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes.. Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan.
From oursaltykitchen.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE ...
Step 1. Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes.
From myrecipes.com


ROASTED CHICKEN BREAST WITH MOLASSES AND APPLES - THE ...
2021-08-13 Whisk together the molasses sauce. Add chicken to the sauce and let the meat marinate for about 15 minutes. Arrange onions, apples, garlic and herbs in the bottom of a roasting pan; season with salt and pepper. Place the chicken on top. Pour the marinade over the chicken; season liberally with salt and pepper.
From theseasonedmom.com


RECIPE DETAIL PAGE | LCBO
5. Return chicken to casserole, cover and bake for 1 hour. Remove lid and bake 15 minutes longer or until juices run clear. 6. Remove chicken and apples from casserole. Add cream to sauce and bring to boil. Boil for 2 minutes or until sauce begins to thicken. Add lemon juice, reserved apples and chervil and simmer for 1 minute more. Season with ...
From lcbo.com


APPLE ROAST CHICKEN - CHEF MICHAEL SMITH
Preheat your oven to 350 °F (180 °C). Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken. Season chicken well with salt and pepper and rest it on top of the apple mixture. Pour in the cider. Roast chicken until a meat thermometer inserted in the thickest part of one of the thighs reads 180 ...
From chefmichaelsmith.com


CRUSTED PECAN CHICKEN WITH APPLE CREAM SAUCE - YUMMY ...
2014-06-30 Instructions. For sauce: Melt butter and olive oil in medium saucepan over low heat. Add onions or shallot and stir until softened. Add apple juice and water. Increase heat to high and boil until reduced to about 1/2 cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
From yummyhealthyeasy.com


SAUCED CHICKEN BREASTS WITH APPLES AND ONIONS RECIPE ...
Heat 1 teaspoon oil in skillet until hot. Add onion, and sauté 5 minutes or until lightly browned. Add apple and marjoram; sauté 5 minutes. Add chicken and cider; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
From myrecipes.com


10 BEST BREADED CHICKEN BREASTS CREAM SAUCE RECIPES | YUMMLY
2022-05-08 butter, chicken broth, shallots, dried thyme leaves, heavy cream and 3 more Calypso Grilled Pineapple & Ice Cream Sauce McCormick dark rum, pineapple, unsalted butter, vanilla ice cream, honey and 2 more
From yummly.com


CHICKEN SAUTEED WITH APPLES RECIPE | MYRECIPES
Step 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 ...
From myrecipes.com


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