Friday, June 5, 2015

Creamy Apples and Chicken

From time to time, I'll pick a country and we'll have food from there for a week. Last week was French week. So among several dishes I made was this amazing one, Creamy Apples and Chicken. The silky mushrooms combined with the cream and slightly sweet apples, served over rice, was an instant hit with my family. Win-win.

flour, for dredging
salt and pepper
4 skinless, boneless chicken breasts, halved (I halved these the long way to make the breasts skinnier so they would cook faster)
2 T butter
2 T olive oil
1 large apple or 2 small
1 medium onion, finely chopped
8 mushrooms
1/3 C chicken broth
2 T apple juice/cider
2/3 C heavy cream

Peel and dice the apple(s).

Clean the mushrooms with a paper towel.

Stem the mushrooms. Slice them and then cut them in half.

Season the flour with salt and pepper. Pat the chicken pieces dry and dredge in the flour.

Put a large skillet over medium-high heat. Add 1 tablespoon each butter and oil. When the butter is melted, slip the chicken pieces into the pan. 

Cook for three minutes to brown, and then flip them over and cook another three minutes.

Add the rest of the butter and oil. Clear a spot in the pan and add the onions, apples, and mushrooms. Season with salt and pepper. Coat the fruit and veggies with the butter and oil until they are glossy.

Mix the additions with the chicken and cook for 1 minute.

Add the broth.When the broth bubbles, lower the heat to a simmer. Cook for ten minutes or until the chicken is cooked through. Turn the heat up again, add the apple cider, and simmer for 1 minute. Add the cream and keep the heat on until the cream reduces by about a fourth (about five minutes).

Serve with rice and vegetables!



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