Chicken & Spiced Apples

By Meridian - 26751

  • 2 apples, preferably Braeburn, peeled and thinly sliced

  • 1 tablespoon lemon juice

  • 1/4 teaspoon ground cinnamon

  • 3 teaspoons extra-virgin olive oil, divided

  • 3 teaspoons unsalted butter, divided

  • 1 1/8 teaspoons herbes de Provence (see Note), divided

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed

  • 1 cup reduced-sodium chicken broth

  • 1 teaspoon freshly grated lemon zest

  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.

  2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.

  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.

  4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

  5. Makes 6 servings

Nutritional Facts

Per serving
191 calories
6 g fat (2 g sat
2 g mono)
72 mg cholesterol
6 g carbohydrate
27 g protein
1 g fiber
351 mg sodium
342 mg potassium.

dinner chicken

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