Apple Braised Chicken

By April 20, 2011 , , , ,

We loved how the chicken tasted in this recipe, you just have to realize due to the mush the apples and onions turn into you're only going to want a bite or two of them, they are there for flavor not eating.
Course: main meals
PointsPlus Value:    6
Servings:  4
Preparation Time:  20 min
Cooking Time:  35 min
Level of Difficulty:  Easy

Simmering poultry in fat-free liquid is a moist, low calorie way to flavor food. Experiment with other types of broths and juices, too.

  • 2 tsp vegetable oil  
  • 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces  
  • 2 Tbsp all-purpose flour  
  • 1 large onion(s), sliced  
  • 2 medium apple(s), firm, cored and sliced  (I used Granny Smith which don't cook as well as others)
  • 1 cup(s) apple cider  (I used Simply Apple apple juice since it's not fall so I couldn't find cider) 
  • 1 cup(s) fat-free chicken broth  
  • 1/2 tsp table salt  
  • 1/2 tsp ground ginger  
  • 2 tsp cornstarch  

In a large, heavy-bottomed skillet (I used my large stock pot), warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside. 

Beautiful light breaded chicken.
Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.

Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.

Before adding the chicken.
30 minutes later. (The perfect amount of time to clean up your mess)
Rather than slotted spooning it, we pulled the chicken and then strained out the apples, then stuck the juice back in the pan.
In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

Thickening the sauce.

The end product.

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