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Print‘Apple Pie’ Chicken
Apple Pie Chicken is the perfect go-to recipe when the weather begins to cool off in the fall. The familiar aromas of apple, cinnamon, and nutmeg pair surprisingly well with chicken in this savoury dish. Equally good served with a salad of bitter greens or crisped sage leaves and mashed potatoes, this versatile dish showcases the best of autumn’s flavours.
Apple Pie Chicken is the perfect go-to recipe when the weather begins to cool off in the fall. The familiar aromas of apple, cinnamon, and nutmeg pair surprisingly well with chicken in this savoury dish. Equally good served with a salad of bitter greens or crisped sage leaves and mashed potatoes, this versatile dish showcases the best of autumn’s flavours.
![[+]](/images/uploads/recipes/2010/Nov/12/357_view.jpg)
‘Apple Pie’ Chicken
4
boneless, skinless chicken breasts
4
1/4 tsp
cinnamon
1.25 mL
1 1/4 cups
apple cider
300 mL
or
1 1/4 cup
apple juice, unsweetened
300 mL
1
apple, Delicious or Golden Delicious, unpeeled and thickly sliced
1
2 tsp
cornstarch
10 mL
nutmeg, dash
Preparation
Serves 4
Cook time :
20 min
|
Preparation time :
5 min
‘Apple Pie’ Chicken
1
Mix cornstarch with ½ cup (125 mL) of the apple cider and set aside.
2
Sprinkle one side of the chicken breasts with half of the cinnamon and nutmeg.
3
Spray a non-stick skillet with cooking spray and place over medium-high heat.
4
Place the breasts in the pan, spice side down and brown for 2 to 3 minutes.
5
Sprinkle the other side of the breasts with the remaining cinnamon and nutmeg, turn and brown for another 2 to 3 minutes.
6
Add ¾ cup (175 mL) of the apple cider or juice. Cover and bring to a boil. Lower heat to medium and simmer.
7
Poach the chicken for 5 minutes and turn over. Top each chicken breast with a thick apple slice. Continue to cook for another 5 minutes or until cooked through and internal temperature reaches 165°F (74°C).
8
Add the cornstarch and juice mixture to the pan and blend until sauce is smooth. Cover and cook until sauce has thickened, about one minute.
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