Sauced Chicken Breasts With Apples and Onions

Sauced Chicken Breasts With Apples and Onions

  • Prep Time: 10 mins
  • Total Time: 31 mins
  • Servings: 4

    • About This Recipe

    “Another great chicken recipe from Cooking Light. the apples and onions sauce is very good.”

    Ingredients

  • 2tablespoonsall-purpose flour
  • salt and pepper
  • 4 (4ounce)boneless skinless chicken breast halves
  • 2teaspoonsolive oil, divided
  • 3cupssliced onions
  • 2 1/2 cupssliced peeled granny smith apples( about 3 apples)
  • 1teaspoon dried marjoram or 1/4 teaspoondried rosemary
  • 1cup apple cider or 1cupapple juice

    • Directions

  • Place flour and salt and pepper in a ziplock bag, add chicken, seal bag and shake to coat.
  • Heat 1 teaspoon oil in a large nonstick frypan over medium high heat.
  • Add chicken, saute 2 minutes on each side.
  • Remove from pan, keep warm.
  • Heat 1 teaspoon oil in pan.
  • Add onion, saute for 5 minutes or until browned.
  • Add apple and marjoram, saute for 5 more minutes.
  • Add the chicken and cider, bring to a boil.
  • Cover, reduce heat, and simmer for 10 minutes or until chicken is done.

    • Reviews

  • “Very good!The kids loved it!!!!”

  • “this recipe made for very juicy chicken, but something was amiss here. the sauce was too bland for my taste. next time i’ll try adding a little sugar or lemon juice or something to perk this up.”

  • “Surprisingly good, but we felt the flavor was missing a little something in the apple/onion mixture.I’ll definitely make this again, but I think the onions may add a lot more flavor if they’re allowed to caramelize before the rest of the ingredients are added.I really liked how easy this recipe was on a weeknight and a healthier way to get apples into the family without having to use them for dessert.:)Thanks for posting, Derf!Made & enjoyed for the Diabetic Forum’s Harvest Moon Apple Festival tag game.”

  • “This is a good recipe but I had to make some additions to boost the flavor a little. I added some dried thyme (in addition to the marjoram), a splash of cider vinegar and lemon juice and a moderate amount of salt, pepper and chopped parsley at the end. Also, I added a bit of flour to the apple and onion mixture and a little chicken broth (in addition to the apple juice) because we prefer more sauce with the dish. I served it with barley and spinach. Thanks for posting! **Update: The flavor was better when leftovers were reheated the next day or two afterwards!”

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