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Chicken, Turkey, Duck, etcChicken Recipes pg 2 >  Chicken and Apple Saute



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Serving Size: 4   


    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


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

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

Return apple mixture to pan and heat through, season with salt and pepper.
Spoon around cooked chicken.


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