Chicken & Spiced Apples

Chicken & Spiced Apples

13 Reviews
From: EatingWell Magazine, Winter 2003

The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 apples, preferably Braeburn, peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons unsalted butter, divided
  • 1 1/8 teaspoons herbes de Provence, (see Note), divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest

Preparation

  • Active

  • Ready In

  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
  2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
  4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
  • Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition information

  • Per serving: 185 calories; 7 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 24 g protein; 6 mcg folate; 68 mg cholesterol; 5 g sugars; 0 g added sugars; 119 IU vitamin A; 4 mg vitamin C; 29 mg calcium; 1 mg iron; 341 mg sodium; 276 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fruit, 3 1/2 lean meat, 1 fat

Reviews 13

October 18, 2016
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By: lhooper
Followed the recipe and it was great!
September 12, 2014
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By: nmfaust.09
Delicious, great sauce I thought this was easy to make. I cut it in half for a good amount for my fiance and I, using just enough chicken for two and it was a snap. Loved the sauce, put the chicken on some brown rice then the apples and sauce and it was a satisfying delicious meal
October 08, 2013
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By: EatingWell User
wow! I did not think this would be so flavorful - we loved it. And it's easy and doesn't require a lot of ingredients. I did use the zest of a whole lemon rather than the amount called for, and I did sprinkle the herbs liberally over the chicken and in the sauce - probably used at least 4 tsp of herbs. I also used only one apple for the two of us, but had 2 T of lemon juice in it. And at least 1 tsp of cinnamon. Pros: easy
September 05, 2012
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By: EatingWell User
I added brussel sprouts to the apple compote - was absolutely wonderful. I decrease the amount of butter used to minimize the fat and it was just as delicious!
October 02, 2010
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By: anna99
I just loved it. Very easy to make, fast, delicious!
July 12, 2010
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By: EatingWell User
We loved this recipe. All the flavors together were great. I used jasmine rice and it all blended well together. I'm making it again this week and can't wait!
June 22, 2010
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By: EatingWell User
This receipe was easy to make and quite good.
April 20, 2010
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By: EatingWell User
One of my favorite recipes
April 05, 2010
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By: EatingWell User
This was my main course this past weekend for my Easter dinner. It was so delicious! It was so tasty and the flavors work well together.