So, yet another new recipe. I couldn't decide between this & chicken parmesan. Well this won the dinner battle & it was yummy. I think the best part is that my 23 month old couldn't tell the difference between the apples & onions, so she ate both. She kept asking for more apples. I liked it with a little extra salt & pepper. Jon put hot sauce on his. Was great over rice.
Serves 4
6 teaspoons olive oil or canola
2 tart apples, thinly sliced (or whatever you happen to have in the fridge)
1 medium onion, sliced
1 tablespoon dried thyme
4 skinless, boneless chicken breast halves, sliced
1 cup apple juice
1 tablespoon cider vinegar
Flour for dredging
salt & pepper to taste
In heavy skillet, heat 2-3 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Dredge chicken in flour. Add remaining 2-3 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Remove chicken from skillet. Pour juice and the cider vinegar into the skillet, scrape up all the brown bit from bottom of pan. Add chicken back into skillet & cover and simmer (do not boil) for 8 to 10 minutes, or until chicken is cooked through and juices run clear. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken.
