Chicken With Apple Cream Sauce Recipes

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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.

CHICKEN WITH APPLE CREAM SAUCE



Chicken with Apple Cream Sauce image

Have to admit, I haven't tried this one yet. Saw it at my mother's and the easiest way to save a recipe is to type it in here at Zaar. So here it is for you and for me to try. Looks wonderful.

Provided by Mysterygirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
salt and pepper
1 tablespoon vegetable oil
1/4 cup apple juice concentrate
1 teaspoon lemon juice
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
3/4 cup whipping cream
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 medium unpeeled red apple, chopped
hot cooked brown rice
hot cooked wild rice

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
  • Add juice concentrate, lemon juice and rosemary to skillet.
  • Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
  • Remove chicken from the skillet.
  • In a small bowl, whisk together cornstarch and cream.
  • Add cream mixture to skillet.
  • Cook, stirring until thickened, about 1-2 minutes.
  • Stir in parsley.
  • Return chicken to skillet.
  • Heat about 2 minutes.
  • To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.

CHICKEN WITH APPLE CIDER SAUCE



Chicken with Apple Cider Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon apple cider vinegar
3/4 cup apple cider
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Steps:

  • Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
  • Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE



Chicken with Creamy Apple-Mushroom Sauce image

"When I found this recipe, I knew I could lighten it up," says Katherine Major of Kingston, Ontario. "Everyone loves the smooth sauce, tender chicken and mild apple flavor.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 medium onion, sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups thinly sliced peeled tart apples (about 2 medium)
2 tablespoons cornstarch
3/4 reduced-fat evaporated milk, divided
1 teaspoon minced fresh parsley

Steps:

  • In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 440mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN IN AN APPLE-ONION CREAM SAUCE



Chicken in an Apple-Onion Cream Sauce image

Make and share this Chicken in an Apple-Onion Cream Sauce recipe from Food.com.

Provided by MARIA MAC

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon butter
6 tablespoons vegetable oil
6 chicken breasts
salt & pepper
1 onion, thinly sliced
1 apple, sliced thin
2 cups chicken broth
2 tablespoons brandy (optional)
1 cup heavy whipping cream

Steps:

  • Melt butter with oil in pan.
  • Salt and pepper chicken and saut in pan until golden brown and 3/4 done.
  • Remove chicken from pan and place on paper towels to drain.
  • Drain most of remaining oil out of frying pan.
  • In remaining oil, saut onions and apples until tender and light golden brown.
  • Add broth and cook apples and onions until liquid is reduced by half.
  • Return chicken and simmer until chicken is cooked through.
  • Remove chicken.
  • Add brandy to sauce and simmer 2-3 minutes.
  • Remove from heat and add cream.
  • Return chicken to cream sauce and heat gently 5 minutes.
  • Be careful to not boil the cream.

Nutrition Facts : Calories 833.9, Fat 66.2, SaturatedFat 24.2, Cholesterol 228.3, Sodium 562.9, Carbohydrate 9.7, Fiber 1.2, Sugar 5.2, Protein 49.4

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

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