Apples and chicken seem to go well together. I love chicken and apples in a salad, but have never tried to make them in a cooked entrée. Since I am swimming in apples from our recent trip to the orchard I have plenty of apples to use. Chicken is always the protein we seem to have most often. I see that trend a lot with my clients. When you eat the same food often you run out of meal ideas and you are not sure what to do with it anymore. This is the first of a few meals this month that will use chicken and apples, so stay tuned.
Apples are an excellent source of nutrients, including fiber. Depending on the variety you could have a really sweet fruit or a sour fruit. I prefer the sweet varieties, however sour is preferred in cooking. Since I pick sweet apples I need to adjust recipes a bit to tone down the sweetness. I used onion and garlic to help cut the sweetness of the apples. You should sauté the onions and garlic first then add the apples to the pan. The addition of lemon juice helps slow browning of the apples.
You could use chicken broth for the sauce, but I chose to increase the apple flavor by using the apple cider we brought home from the orchard. To introduce another flavor to coordinate with the apple I went to my herb garden and clipped some fresh sage and rosemary.
The chicken will be very moist and full of flavor after cooking in the sauce. I find chicken breast to be a bit dry, especially when baked or grilled. I enjoy chicken a lot more when the meat is moist. Moist cooking give you just the right tenderness.
I used my Le Creuset iron skillet, which is oven safe. After the dish simmered for a few minutes I placed the whole skillet in the oven to finish cooking.My husband is always nervous when I try out new recipes. He will always try everything and usually finish his plate, but is not much for words. After a few bites of this dish though, he turned to me and said “this is very tasty”!
- 1 lb. boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 sweet apples (I used Pinata), peeled and cubed
- 1 medium Vidalia onion sliced
- 1 cup apple cider
- 2 tablespoons lemon juice
- 2 gloves garlic
- 1 tablespoon chopped fresh sage
- 1 Rosemary Sprig, leaves chopped
- Salt and Pepper to taste
- In a large skillet heat olive oil over medium high heat.
- Add chicken breast, brown on each size about 3-5 minutes per side.
- Remove chicken and keep warm.
- Add another tablespoon of olive oil to your skillet.
- Add garlic and onion cooking for 2-3 minutes until onion begins to soften.
- Add in diced apples and lemon juice, cook for an additional 1-2 minutes.
- Pour apple cider into skillet.
- Add chicken back into skillet.
- Bring to a boil.
- Reduce heat to medium-low and simmer for about 20 minutes or until chicken in cooked through.
- If you skillet is oven safe you can also place the skillet into a 350 degree F oven for 15-20 minutes.