APPLE-JACK CHICKEN PIZZA WITH CARAMELIZED ONIONS
Steps:
- In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside. Heat oven to 425 degrees F. High Altitude (3500-6500 ft): No change. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375 degrees F. Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft. Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses. Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.
CHICKEN WITH APPLE CREAM SAUCE
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
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.
WHISKEY CHICKEN
This recipe is my family's favorite. It's sweet and spicy and easy to make.
Provided by JLLYBEAN24
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
- In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 24.3 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 983.4 mg, Sugar 19.4 g
SEARED CHICKEN BREASTS WITH APPLE-DIJON SAUCE
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
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
APPLE JACK CHICKEN
This is an incredibly quick and easy to prepare dinner dish that's surprisingly tasty. I got the recipe from a busy Mom who works full time and comes home to prepare dinner for a family each night.My modifications were minor. It's perfect for one of those times when you just don't have the energy to prepare something special.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place chicken between 2 sheets of waxed paper and, with rolling pin or metal "chicken pounder" flatten each breast piece to uniform thickness.
- Place chicken in prepared 9 x 13 baking dish and bake for about 30 minutes, depending on thickness and your particular oven.
- Turn chicken pieces and divide apple slices evenly on top of each piece.
- Bake for an additional 10 minutes.
- Top each chicken piece with a slice of cheese.
- Bake an additional 5 or 10 minutes or until cheese melts and chicken is cooked.
Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 6, Cholesterol 100.4, Sodium 288.1, Carbohydrate 13.1, Fiber 2.4, Sugar 9.6, Protein 32.2
CHICKEN WITH APPLEJACK SAUCE
Killer traditional French dish featuring fresh vegetables and a sauce made with Calvados, a French applejack brandy. Any applejack will work if need be, but Calvados is widely available and worth searching out. I have altered this recipe to be a bit healthier, with fewer calories and less saturated fat. If you prefer the traditional ingredients, substitute 6 T butter for the olive oil, and cream for the fat free half and half.
Provided by sugarpea
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut peeled potatoes into 1 1/2" cubes; peel carrots and cut in half, cut each half into thirds; trim beans and cut into 1 1/2" lengths; cut peeled onions in half, if larger, cut into quarters; cut zucchini in half lengthwise, then cut each half into quarters.
- Sprinkle chicken with salt and pepper; heat 2 T oil in skillet over medium heat; add chicken skin side down and cook 10 minutes until browned on one side.
- Place all vegetables except zucchini in salted water and bring to a boil; boil 1 minute and drain.
- When chicken is browned on one side, turn and cook another 5 minutes.
- In another skillet, heat remaining 1 T oil and add drained vegetables and zucchini; add salt and pepper to taste, stir gently and cook about 5 minutes; vegetables should still not be tender.
- Add Calvados to chicken; cover and simmer 10 minutes; uncover and add half-and-half and vegetables; bring to a boil, adjust seasoning; cover, reduce heat, and simmer 10 minutes more; serve.
Nutrition Facts : Calories 908, Fat 54.2, SaturatedFat 14.3, Cholesterol 215.7, Sodium 325.5, Carbohydrate 44.8, Fiber 7, Sugar 13.5, Protein 59.5
GRILLED BREAST OF CHICKEN WITH APRICOTS, RAISINS, PEANUTS AND MINT COOKED OVER APPLE WOOD AND APPLE JACK SAUCE AND VIRGINIA WALDORF SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Soak the apricots in hot water for 10 minutes. Drain and then mince. Mix the apricots, raisins, peanuts, shallots, honey, mint and parsley until they hold together. Slice the chicken horizontally and slightly flatten with a mallet. Place 1/4 cup of mixture in each breast. Fold the breast together. Season the chicken with salt and pepper and place on a medium hot grill with soaked applewood chips. Grill for 4 minutes. Turn 1/4 turn for 2 minutes to mark breast and then flip the breast over and cook for 4 minutes.
- Combine all the ingredients in a medium size saucepan and bring to a boil. Reduce the heat to medium and cook until the volume is reduced to 3/4 cup.
- Combine the apples, celery, grapes, cherries and peanuts in a large bowl. Toss thoroughly. In a separate bowl, whisk together the yogurt, sour cream, peanut butter, and all but 2 teaspoons of the parsley. Fold the dressing into the salad and season with salt and pepper. Serve garnished with the remaining parsley.
CHICKEN WITH APPLEJACK
Provided by redheadedshedevil
Time 29m
Yield 4
Number Of Ingredients 8
Steps:
- Cook apples in a skillet coated with cooking spray over medium heat for 3 minutes, then transfer to a bowl. Cook onion in a skillet coated with cooking spray over medium heat 7 minutes or until tender. Transfer to the bowl with apples. Cook chicken in margarine in a skillet coated with cooking spray over medium-high heat for 2 minutes on each side. Transfer chicken to a plate and set aside. Add apples, onion, applejack, water, and bouillon granules to skillet, and cook over medium-high heat until mixture is reduced by half. Add chicken, and cook 1 minute or until done. Transfer to a serving platter.
CHICKEN WITH APPLE-BRANDY CREAM SAUCE
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.
PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM
Categories Milk/Cream Sauté Quick & Easy Apple Pork Chop Fall Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
SAUTEED CHICKEN WITH APPLES
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
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
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
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