This may simply be my new most loved fall feast. It is very brave fabulous characteristics – caramelized apples and onions, delicious burned chicken, and the fragrance of apple juice and new thyme floating up from the skillet. In addition, it’s simple, fast (around a short ways through and through), healthy, and absolutely delightful. I’ve been longing for this dish like insane as far back as I made it and it will be on rehash for all of apple season, I’m certain.
This smooth apple juice chicken skillet is exactly what I expected to switch up my ordinary turn of chicken bosom supper thoughts. It tasted awesome, yet I realized I could streamline without giving up the final product.
To the extent selection of apples go, I utilized Jealousy apples and they were incredible. Fuji, Function, and Braeburn are other great alternatives since they hold their shape genuinely well and remain sweet once they are cooked, while tart apples like Granny Smiths aren’t the best decision for this recipe. Leave the apple skins on both for shading and to enable the apples to hold their shape as opposed to softening into the sauce once they are cooked.
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This Velvety Apple Juice Chicken Skillet is a simple, scrumptious Fall supper with sweet and exquisite flavors. We adored this presented with crushed red potatoes with the simple skillet sauce spooned over the top.
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 2 apples, peels on and sliced into 1/2-inch thick wedges (I used Envy, but Fuji, Gala, and Braeburn would all work well)
- 2 onions, sliced into 1/2-inch thick slices
- 2 teaspoons fresh thyme, minced
- 1 tablespoon olive oil
- 1/2 cup apple cider or unfiltered apple juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cider vinegar
- Pat the chicken dry with paper towels. In a shallow dish, season the flour with the salt and pepper. Dredge the chicken in the flour to lightly coat, shaking to remove excess flour, then set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced apples and onions and season with a little salt and pepper. Sprinkle with the fresh thyme. Cook for 8 to 10 minutes, stirring occasionally so that the apples and onions can soften and brown slightly. The apples should be al dente – not turned to mush but not to crisp still either. Transfer to a second plate and set aside.
- Add the remaining butter to the empty skillet along with the tablespoon of olive oil. Once the butter has melted, place the dredged chicken into the pan and cook over medium heat until lightly browned all over, about 2 minutes per side. Add the apple cider and broth to the pan and heat until boiling. Cover, reducing heat to medium-low and simmer until the chicken is cooked through to 160 degrees F on an instant-read meat thermometer, about 8 to 12 minutes depending on the thickness of the breasts.
- Return the apples and onions to the pan with the chicken and sauce. Add the cream and stir to combine. Increase the heat to medium-high and cook until the sauce has thickened slightly, about 2 minutes. Stir in the cider vinegar and adjust seasoning by adding salt and pepper to taste, if needed. Sprinkle with additional minced fresh thyme, if desired, then serve with the sauce, apples, and onions spooned over the chicken and mashed potatoes on the side.
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