Chicken and Apple Sauté
Yields: 2 servings
- 2 tsp olive oil
- 2 tart apples, peeled and chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp cinnamon
- 2 boneless, skinless chicken breast halves, pounded thin
- 1 cup apple juice
- 1/2 tbs apple cider vinegar
- 1 tbs cornstarch
- salt & pepper
- Heat 1 tsp olive oil in skillet over medium heat. Add apples, onion, garlic, thyme, and cinnamon. Cook until apples and onions are soft (about 5-6 minutes), sirring often. Transfer to bowl and set aside.
- Add remaining olive oil to skillet. Cook chicken breasts, turning once, for about 5 minutes total (until golden brown on both sides).
- Leave chicken in pan and reduce heat to medium-low.
- Set aside 1 tbs apple juice. Pour remaining apple juice in skillet along with apple cider vinegar. Cover and simmer for 6-8 minutes, until chicken is cooked through and juices run clear. Remove chicken and transfer to platter, leaving sauce in pan.
- In a small bowl, combine cornstarch with reserved tbs of apple juice. Stir into skillet juices and cook over medium-high for 2 minutes, until juices are thickened.
- Add apple-onion mixture to skillet. Cook until heated through. Season with salt and pepper to taste.
- Serve chicken and apple mixture over rice.