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.
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)
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.