Thursday, September 4, 2008
Apple Braised Chicken
WWpicture looks so much more appealing, it really tatses good though... I think it must be the lighting? And Carter ate all my apples so I used pears as a substitute and allspice as a substitue for ginger and it turned out great, again rice as a supplement, my children needs carbs... don't they for growing? · 2 tsp vegetable oil
· 1 pound 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
· 1 cup apple cider
· 1 cup fat-free chicken broth
· 1/2 tsp table salt
· 1/2 tsp ground ginger
· 2 tsp cornstarch
In a large, heavy-bottomed skillet, 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.
· 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.
· 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.
5 points, 1 one chicken breast and 3/4 apple (pear)/onion mixture