Chicken With Apple Brandy Ww Recipes

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.

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.

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.

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.