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Apple Pan Chicken

SUBMITTED BY: ISADORE

"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."
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

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 (optional)
  • 1/3 cup apple juice
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 jalapeno pepper, seeded and chopped (optional)
  • salt and pepper to taste

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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by TOCOYOTE
Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor, but overdone, it will overpower. The prep time seemed to take a bit longer than 10 minutes, but I have little experience paring apples and that took more time, and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular, but it is nice over rice and very different. Definitely worth a shake!

11 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by MAGGIE MCGUIRE
We enjoy all the ingredients in this dish, so I thought we might like it. Unfortunately it wasn't well received at the table. Not wanting to waste the chicken breasts, I coated them with a thin marinade of dijon and a touch of garlic flavored olive oil then cut them in strips over a big leafy romaine and spinach salad. I suppose the fact that they had chilled and combined nicely with the greens made this a better luncheon salad than it did a dinner. Thanks Isadore.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2004 by STACEYERINCOOKS
Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts, it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again.

6 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 301

  • Total Fat: 8.7g
  • Cholesterol: 68mg
  • Sodium: 661mg
  • Total Carbs: 27.3g
  •     Dietary Fiber: 4.4g
  • Protein: 29.8g

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