APPLESAUCE BARBECUE CHICKEN
You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. -Darla Andrews, Farmers Branch, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.
Nutrition Facts : Calories 308 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 35g protein.
CHICKEN WITH APPLE CREAM SAUCE
Topping chicken with an apple cream sauce is unique and delicious way to serve it. We think the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.
Nutrition Facts : Calories 353 calories, Fat 18g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 35g protein.
ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES
This dish is a one-pan meal and brings the season of fall inside.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
- While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g
SEARED CHICKEN BREASTS WITH APPLE-DIJON SAUCE
There's nothing like a pan sauce to make you look like the culinary superstar you already know you are. Our finished-in-the-oven breasts make easy work of a pan sauce, and the apple-Dijon sauce is so tasty, you'll never want to settle for take-out again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Line cookie sheet with sides with foil.
- In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
- Divide sauce among 4 plates; top each with a chicken breast.
Nutrition Facts : Calories 350, Carbohydrate 11 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 8 g, TransFat 1/2 g
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
BREAST OF CHICKEN WITH APPLE & MEAD SAUCE
This dish is named in honor of Craggaunowen, "the living past," a heritage site near Quin, in County Clare. This recipe is modeled after the chicken with apple and mead sauce served at the legendary medieval banquets in the area.
Provided by barracoldy
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF. Lightly grease a 2-quart casserole dish.
- Place the chicken breasts between 2 sheets of wax paper and, with a mallet or rolling pin, pound or roll them to 1/2-inch thickness.
- In a medium bowl, combine the mushrooms, bread crumbs, tarragon, parsley, raisins, walnuts, apples, and salt and pepper to taste.
- Stir in 1/2 cup of the mead and 3 tablespoons of the melted butter. If necessary, add a little more butter to moisten.
- Lay the chicken breasts on a work surface and brush the tops with some of the remaining melted butter. Season with salt and pepper to taste. Place 1 tablespoon of stuffing in the center of each breast. Fold in the sides, envelope style, and roll up. Place seam side down in the prepared dish. Brush again with the remaining melted butter and bake for 15 minutes.
- Mix the remaining 1/2 cup mead with the chicken stock and pour over the chicken. Cook, basting 2 or 3 times, for 25 to 30 minutes, or until the chicken is no longer pink inside.
- Remove from the oven and serve immediately with the sauce spooned over the top. Serve with apple-potato cakes, if desired, and garnish with parsley sprigs.
- Serves 6 as a main course.
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
CHICKEN IN MEAD SAUCE
This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats), and there was no bridge across which one could drive from the mainland. The ONLY way for "tourists" to reach this little diamond in the rough was, and may still be, to drive to the island. And one had the opportunity to do so only twice every day, with about a 30- to 45-minute window of time in which to do so. In case you haven't guessed, that meant that one had to drive across the seabed at low tide. Mead (a sweet, light honey-coloured or clear wine) was originally made, for centuries, by the monks on the island. Although the monks are now gone, their tradition and recipes remain. You will probably want to double or quadruple the ingredients, or you may be sorry that you didn't!
Provided by Millereg
Categories Lunch/Snacks
Time 1h20m
Yield 4 wings or thighs
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/375F/Gas 5.
- Fry the chicken joints in the oil and butter until browned.
- Put them aside in a casserole dish.
- Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
- Add the mushrooms, parsley, lemon juice, mead and seasonings.
- Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
- Cover and cook in the oven for about 1 hour.
CHICKEN BREASTS WITH APPLE CURRY SAUCE
I discovered the Loaves and Fishes Cookbook while reading through one of Ina Garten's cookbooks because she made frequent references to it. It appears to be out of print, but I found it at my local library. This dish is wonderful and like most curries, tastes even better the next day.
Provided by pattikay in L.A.
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 200°.
- Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
- Cover the pan; heat the chicken breasts over low heat for five minutes.
- Transfer to a platter. Keep warm in the oven while you're making the sauce.
- To make the sauce, melt the butter in the sauté pan.
- Add the onion and sauté over low heat till transparent.
- Add the garlic and apples and sauté for 2 minutes.
- Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
- Add the chicken stock, lime rind, lime juice and chutney.
- Bring sauce to a boil, stirring constantly.
- Pour around chicken and serve.
- It's great served over rice.
Nutrition Facts : Calories 364.2, Fat 18.6, SaturatedFat 10.6, Cholesterol 112.7, Sodium 597.3, Carbohydrate 17.3, Fiber 2.1, Sugar 7, Protein 31.6
AUTUMN APPLE CHICKEN
I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
APPLE SAUCE CHICKEN
Found this recipe in Taste of Home Fall Freezer Meals. I have not tried it yet so the cook times are approximate. Freezer instructions are included.
Provided by MollyLin
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken with pepper.
- In a large skillet, brown chicken in oil on both sides.
- In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
- Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
- TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Nutrition Facts : Calories 225.5, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 161.9, Carbohydrate 15.8, Fiber 0.8, Sugar 6.7, Protein 25.3
SAUTEED CHICKEN WITH APPLES
A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.
Provided by JoeC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
- Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g
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