Chicken with Apple Rings– Our summer lunch recipe wagon presents a summer meal you can take to work or the beach. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can make our meals and freeze them for next week. Our special today is Chicken with Apple Rings
SUMMER RECIPE WAGON: 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
a sheet of wax paper, combine flour, salt and pepper. Dip chicken breasts into the flour until well coated, shaking off the excess
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.
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.
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.
SUMMER LUNCH CHEF