The farmer's markets are brimming with apples lately, and I'm starting to collect more apples in my fridge than I know what to do with. Since I'm still on a bit of a pumpkin kick in the baked goods department, I've been using my apples more for snacks and savory dishes. One dinner that I've really enjoyed lately is this quick and easy chicken and apple sauté.This is a perfect weeknight meal because it doesn't take long to put together, it doesn't use any strange ingredients, and it's pretty healthy but still filling. All you have to do is sauté some apples, onions, and a bit of garlic until they're soft and fragrant, cook your chicken in some apple juice so it ends up nice and juicy, then combine everything together and serve it over some rice for a complete dinner. You could also throw in a side salad or vegetables to add a bit more nutrition to your meal.
The apples pair really well with the chicken, and the thyme brings an added punch of flavour that keeps the dish from being too sweet. This is definitely a great recipe to have on hand when you need to use up your apples, but it's also worth buying apples just to make this tasty meal!
Chicken and Apple Sauté
Adapted from Diana
Ratray at About.com
Serves 2
Ingredients:
2 teaspoons olive oil
2 tart apples, peeled
and chopped
1/2 a medium yellow
onion, chopped
2 cloves garlic,
minced
1/4 teaspoon dried
thyme
1/4 teaspoon cinnamon
2 boneless skinless
chicken breast halves, pounded thin
1 cup apple juice
1/2 tablespoon apple
cider vinegar
1 tablespoon
cornstarch
salt & pepper
1/2 cup uncooked
instant brown rice
Directions:
Heat one teaspoon of
olive oil in a large skillet over medium heat. Add the apples, onion, garlic,
thyme, and cinnamon, and cook until apples and onions are soft, about 5-6
minutes, stirring often. Transfer mixture to a bowl and set aside.
Add remaining teaspoon
of olive oil to the skillet and cook chicken breasts, turning once, for about 5
minutes total or until golden brown on both sides. Leave chicken in pan and
reduce heat to medium low. Set 1 tablespoon of apple juice aside and pour the remaining
apple juice in the skillet along with the apple cider vinegar. Cover and simmer
for 6 to 8 minutes, until chicken is cooked through and juices run clear.
Remove chicken and transfer to a platter or wrap in foil to keep warm (but
leave the sauce in the pan).
Meanwhile, as the
chicken is cooking, cook the rice according to package directions.
After you’ve removed
the chicken from the pan, combine the cornstarch with the reserved tablespoon
of apple juice in a small bowl, then stir it into the skillet juices and cook
over medium-high heat, scraping up any browned bits, for 2 minutes or until
juices are thickened.
Add the apple-onion
mixture to the skillet and cook until heated through. Season with salt and
pepper to taste.
To serve, place
chicken atop cooked rice, and spoon apple mixture on top of the chicken.
