Spiced Chicken with Apples

You'll simmer the chicken on top of a sauce made with apples and onions for a flavor that is distinctly fall. Dovetailing Tip: Cook 3 to 4 additional unseasoned chicken breasts to shred and use day 5 in Chicken and Cheese Enchiladas.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 208

4 skinless, boneless chicken breasts (about 6 ounces each)
kosher salt and freshly ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon turmeric
2 tablespoons extra-virgin olive oils plus 2 teaspoons
2 gala apples, cut into wedges
1 red onion, sliced
juice of 1 lemon
1/2 cup low-sodium chicken broth
1 tablespoon honey
2 cloves garlic, minced
1 bunch swiss chard, chopped (stems and leaves separated)

Season the chicken with 1/2 teaspoon salt, a few grinds of pepper, the allspice and turmeric. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside. Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes.

Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and honey. Bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 minutes.

Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.

Source: foodnetwork.com

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