|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||10%|
|Total Sugars 15g|
|Vitamin C 26mg||128%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These chicken breasts get flavor from apples, apple juice, and thyme. A bit of apple cider vinegar and onions balance out the flavors. It's an easy preparation and makes a delicious everyday meal.
Serve the chicken and apples with baked or roasted potatoes and a salad or steamed vegetables.
2 tart apples (such as Granny Smith)
1 medium onion
4 teaspoons extra virgin olive oil, or canola oil, divided
1 1/2 teaspoons fresh thyme leaves
4 skinless, boneless chicken breast halves
1 cup apple juice, divided
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
Salt, to taste
Pepper, to taste
Gather the ingredients.
Peel and core the apples. Slice them into thin wedges.
Peel the onion and cut it in half. Cut the halves into thin slices.
Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. Add the sliced apples, onion, and thyme; cook for about 4 minutes, or until the apples are just tender but still firm. Stir frequently. Transfer the apple and onion mixture to a bowl and set aside.
Add the remaining 2 teaspoons of olive oil or canola to the skillet. Add the chicken and cook for about 4 minutes, or until golden brown on both sides.
Reduce the heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice into the skillet along with the apple cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear.
With a slotted spoon, remove chicken to platter and keep warm.
Combine the cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up browned bits, for 2 minutes or until the juices are thickened.
Return the apple mixture to the pan and heat through. Taste and season with salt and pepper as desired.
Arrange the chicken on a platter and spoon the apple mixture around it. Serve hot.
- Use about 1/2 teaspoon dried thyme if fresh thyme isn't available.