CHICKEN WITH APPLE BRANDY (WW)
Make and share this Chicken With Apple Brandy (Ww) recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small cup or bowl, combine salt, pepper, cinnamon and ginger; rub into chicken.
- In large nonstick skillet, heat oil; add chicken.
- Cook over medium-high heat, turning once, 4 minutes, until browned on all sides.
- Remove chicken from skillet; set aside.
- In same skillet, cook onions, stirring constantly, 5 minutes, until softened.
- Stir in apples; cook, turning apple slices occasionally, 3 minutes, until apples are golden brown and tender.
- Add cider to apple mixture; bring liquid just to a boil.
- Return chicken to skillet; cook, turning chicken as needed, 4 minutes, until chicken is cooked through and juices run clear when pierced with fork.
- With slotted spoon, transfer chicken to serving platter; keep warm.
- Stir brandy into apple mixture; cook 3 minutes, until mixture is bubbling and apples and onions are glazed.
- With slotted spoon, arrange apples and onions around chicken; drizzle evenly with remaining juices in skillet.
- SERVING (3 OUNCES CHICKEN, 3/4 CUP APPLE-ONION MIXTURE) PROVIDES: 1 Fat, 1 1/2 Fruits, 1/2 Vegetable, 3 Proteins, 20 Optional Calories.
- PER SERVING: 286 Calories, 6 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 350 mg Sodium, 28 g Total Carbohydrate, 3 g Dietary Fiber, 27 g Protein, 33 mg Calcium; 6 points.
Nutrition Facts : Calories 238.1, Fat 6.2, SaturatedFat 1, Cholesterol 65.8, Sodium 366.9, Carbohydrate 19.1, Fiber 3.3, Sugar 12.7, Protein 26.9
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 WITH APPLES AND BRANDY
Use brandy or calvados for this recipe. If you prefer to cook without brandy..just leave it out. For a gluten-free version- use gf stock and gf flour ( I use a fine brown or regular rice flour and Massell brand stock). If you dont have a non-stick frypan you may need to use a little more oil. I like to serve with veges and rice on the side Calvados is an apple flavoured brandy from the Calvados region of France
Provided by Jubes
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add 2 teaspoons of oil to a large fnon-stick rying pan and heat on medium-high. Saute the shallots until soft. Add the apples and saute until lightly browned. Add the apple juice, stir until the apples are tender-about 5 minutes. Transfer to a medium bowl and set aside. Clean the pan.
- Using a large plastic bag, combine the flour and pepper. Add the chicken breasts and coat evenly.
- Again using the frypan- heat the remaining two teaspoons of oil over medium-high heat. Add the chicken breasts (but dont add any excess seasoned flour). Cook on both sides until almost cooked through.
- Return the apple mix to the pan and bring to the boil. Reduce heat and simmer for 2 minutes.
- Stir in the cream. Serve.
Nutrition Facts : Calories 189.6, Fat 7.5, SaturatedFat 2.2, Cholesterol 8.8, Sodium 72.4, Carbohydrate 25.7, Fiber 2, Sugar 14.7, Protein 2.6
CHICKEN WITH APPLE-BRANDY CREAM SAUCE
Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Coat with flour, shaking off excess.
- Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
- Transfer to platter.
- Pour off all but 1 tablespoon butter from skillet.
- Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
- Using slotted spoon, transfer apples to platter with chicken.
- Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
- Season with salt and pepper.
- Return chicken and apples to skillet and heat through, about 2 minutes.
- Arrange chicken on plates.
- Spoon apples and sauce over and serve.
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- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3-5 minutes per side. Remove from skillet to a plate.
- Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8-10 minutes.
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- Fry the apples: Peel, quarter, remove seeds and slice the apples. Heat 2 tablespoons of butter in the skillet, add the apples in one layer and fry them until golden brown, flipping a few times. Once cooked on both sides, remove apple slices and set them aside (about 5-7 minutes)
- Sear the Chicken: To the same skillet add another 2 tablespoons of butter; season chicken with salt and pepper on both sides and sprinkle with flour. Sear the chicken on the hot pan for 5-7 minutes on each side until the skin is crispy and golden brown. Then remove the chicken from a pan and set aside.
- Prepare the braising liquid: Preheat the oven to 375ºF. To the same pan add sliced onions. Sauté the onions on medium heat for approximately 5-7, add garlic and dry thyme and cook for another minute. Deglaze the pan with brandy and cook until half of it has evaporated, then add apple cider (cloudy apple juicer) and cook for about 5 minutes.
- Braise the chicken: Add the chicken (skin side up) back to the skillet, cover the pan and move to the hot oven. Bake the chicken for 30 minutes. Carefully remove the pan from the oven using heavy-duty oven mittens.
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