Chicken with Apple Rings
Serve a dish of steamed new potatoes with butter and chopped parsley alongside this quick entrée.
¼ cup all purpose flour
¼ teaspoon each salt and ground black pepper
4 large boneless, skinless chicken-breast halves (about 1 ½ pounds)
2 tablespoons ( ¼ stick) butter or margarine, divided
1 tablespoon vegetable oil
2 Granny Smith apples unpeeled, cored and cut into ¼ inch thick rings
½ cup canned reduced-sodium chicken broth
¼ cup half and half
½ teaspoon dried thyme leaves, crumbled
½ cup apple juice
1 teaspoon cornstarch
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On a sheet of wax paper, combine flour, salt and pepper. Dip chicken breasts into the flour until well coated, shaking off the excess
In a large skillet, heat 1 tablespoon butter over moderate heat. Add apple rings and cook for 3 minutes, turning once, until slightly softened. Using a slotted spoon transfer the apples to a bowl and keep them warm.
In the same skillet, heat 1 more tablespoon butter and 1 tablespoon oil over moderate heat. Add the chicken breasts, cook until golden brown on both sides, 2 to 3 minutes on each side. Using a slotted spoon transfer the chicken to a warm serving platter.
Add chicken broth, half and half, and thyme to the skillet, bring the mixture to a boil. In a cup, combine apple juice and cornstarch. Stir the cornstarch mixture into the broth mixture. Return the sauce to a boil, stirring constantly. Cook until thickened and bubbly, about 1 minute. Pour the sauce over the chicken, top with apple and serve warm in a heated meal tote.
Cuisine Writer
