CHICKEN AND APPLE SAUTE
Serving Size: 4
INGREDIENTS: 2 teaspoons Oil -- vegetable 1 Onion -- sliced 2 Apples; tart thin sliced 1/2 teaspoon Thyme -- dried
2 teaspoons Vegetable oil 1 cup Apple juice 1 tablespoon Cornstarch
4 Chicken breasts -- bonelesss 1 tablespoon Vinegar -- cider Salt & pepper
DIRECTIONS:
In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp.
Remove to bowl and set aside.
Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 min or till golden brown. Reduce heat to medium low.
Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar.
Cover and simmer 6-8 minutes or till chicken is no longer pink inside.
With slotted spoon, remove chicken to platter, keep warm.
Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened.
Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken.
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