Chicken Saute With Apples And Chestnuts Recipes

SAUTEED CHICKEN WITH APPLES

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.

SPICED CHICKEN WITH APPLES

Steps:

• Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
• Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.

PENNE, PEPPERS, AND CHICKEN-APPLE SAUSAGE SAUTE

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

SAUTEED CHICKEN WITH APPLES

Steps:

• Pound chicken breasts until each is about 3/4 inch thick.
• Heat the oil in a large skillet and saute the chicken for about 3 minutes per side.
• Add the apple, cider, onion, garlic, thyme, and salt.
• Cover and simmer 6-8 minutes until chicken is cooked through and tender.
• Remove the chicken, apple, and onion from the pan.
• Bring the remaining sauce to a boil and cook 5 minutes or until slightly thickened.
• Whisk in the mustard and serve over the chicken.

CHESTNUT-APPLE SOUP

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion, apple, chestnuts, celery, and thyme sprigs. Sauté until onion is soft and translucent, about 7 minutes. Add brandy; stir until liquid is absorbed, about 2 minutes. Add 3 cups broth and bring to boil. Reduce heat to medium and simmer until chestnuts are soft, about 15 minutes; cool slightly.
• Working in batches, puree soup in blender until very smooth. Return soup to pan and cook until heated through, adding more chicken broth by tablespoonfuls to thin as needed and stirring often, about 2 minutes. Season with salt and pepper.
• Stir crème fraîche and minced thyme in small bowl. Divide soup among bowls. Drizzle with crème fraîche and serve.
• Sold at some supermarkets and at specialty foods stores.