CHICKEN WITH APPLE, CRANBERRY AND BACON
This dish is a real crowd pleaser. The sauce is absolutely gorgeous. You'll want to serve it with a crusty bread to soak up the delicious flavours. I served this at a luncheon yesterday and everyone left with the recipe!
Provided by MarieRynr
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 175*F.
- Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
- Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
- Scoop out with a slotted spoon and drain on paper towels.
- Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
- Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
- Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
- Add the oil to the skillet and heat over medium heat.
- Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
- Transfer the chicken to the warmed dish in the oven and reserve the skillet.
- Peel, core and quarter the apple, then cut each quarter into 3 even slices.
- Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
- Remove from the heat and set aside.
- Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
- Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
- Boil over medium high heat until reduced by almost half, about 10 minutes.
- Add the cream and bacon, and gently stir in the apple slices.
- Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
- Taste the sauce for seasoning and adjust if necessary.
- Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.
APPLE-CRANBERRY-SAGE CHICKEN
Searching for something new to do with chicken breasts? Combine apples, cranberries and herbs in an easy baked chicken dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
- In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
- Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 490, Carbohydrate 58 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 31 g, TransFat 1 g
APPLE CRANBERRY CHICKEN SALAD
At home in Salem, Oregon, Christine Vaught packs her chunky and nutritious salad with crunchy apple and celery, dried cranberries, blue cheese and almonds for a wonderful blend of tastes and textures. HEALTHY OUTLOOK Using fat-free instead of regular mayonnaise in this chicken salad slashes nearly 30 g fat per serving! That makes room in the recipe for tasty bacon, blue cheese and almonds.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, celery, apple and cranberries. Stir in mayonnaise. Serve on lettuce; sprinkle with bacon, blue cheese and almonds.
Nutrition Facts : Calories 352 calories, Fat 13g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 572mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
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