Apple Pan Chicken

An easy and quick way to make boneless chicken breast. Serve this hot over steamed rice or serve it cold and sliced as part of a summer time brunch.

Original recipe makes 4 servings

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples – peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped
salt and pepper to taste

  • PREP

    10 mins

  • COOK

    30 mins

  • READY IN

    40 mins

Directions

  1. Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

Nutrition

Calories: 294 kcal
Carbohydrates: 26 g
Cholesterol: 68 mg
Fat: 8.5 g
Fiber: 4 g
Protein: 29.8 g
Sodium: 662 mg

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