Chicken With Apple Cream Sauce Recipes

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PORK WITH APPLE CREAM SAUCE



Pork with Apple Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces haricots verts or green beans, trimmed
3 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
Freshly ground pepper
4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
2 teaspoons chopped fresh thyme
2 tablespoons vegetable oil
1 large shallot, finely chopped
2 Granny Smith apples, thinly sliced
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1/2 cup pitted prunes, halved
1 cup heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
  • Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
  • Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.

Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams

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-BRANDY CREAM SAUCE



Chicken With Apple-Brandy Cream Sauce image

Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
4 boneless skinless chicken breast halves
all-purpose flour
3 golden delicious apples, peeled, cored, sliced
1/2 cup Applejack or 1/2 cup calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat with flour, shaking off excess.
  • Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
  • Transfer to platter.
  • Pour off all but 1 tablespoon butter from skillet.
  • Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
  • Using slotted spoon, transfer apples to platter with chicken.
  • Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
  • Season with salt and pepper.
  • Return chicken and apples to skillet and heat through, about 2 minutes.
  • Arrange chicken on plates.
  • Spoon apples and sauce over and serve.

MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE



Mustard Chicken Thighs and Apples in White Wine and Cream Sauce image

This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 4

Number Of Ingredients 12

⅔ cup apple juice
⅔ cup Pinot Grigio wine
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon herbes de Provence
1 tablespoon unsalted butter
8 medium boneless, skinless chicken thighs
salt and ground black pepper to taste
½ cup onion slices
4 medium Apples, raw
⅔ cup heavy cream

Steps:

  • Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
  • Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
  • Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
  • Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
  • Pour sauce over chicken, apples, and onions and serve.

Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g

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 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.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
  • Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
  • Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

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 APPLE-BRANDY CREAM SAUCE



CHICKEN WITH APPLE-BRANDY CREAM SAUCE image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 7

3 tablespoons butter
4 skinless boneless breast chicken halves
All purpose flour
3 Golden Delicious apples, peeled, cored, sliced
1/2 cupu applejack or Calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt buter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Coast with flour, shaking off excess. Add chicken to skille and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Pour off all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over and serve.

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Top Asked Questions

How to make apple cider sauce for chicken?
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.
How to cook chicken with apples and mushrooms?
Transfer chicken and apples to plate, discard thyme and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes.
How long does it take to bake applesauce chicken?
Bake in the oven at 350 degrees for 20-30 minutes or until the chicken is done. Stir together applesauce and spices in a small skillet. Bring to a boil over low heat (add water if needed).
How to cook chicken thighs with apples and onions?
Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil. Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl.

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