Apple Cider Chicken

From EatingWell: March 1998 — Subscribe Now!

Fresh apples and apple cider add a fall feel to to this quick chicken sauté. Make it a meal: Serve with sautéed broccoli rabe and quick-cooking barley.

READER'S COMMENT:

"Just finished making this and it was a hit with all three of the people who tried it. The chicken was very tender and juicy still and the dish had a slightly sweet flavor all in all. I served it broccoli and dinner rolls and it made for a...

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
2 Granny Smith apples, peeled, cored and thickly sliced
1/4 cup finely chopped shallots
1 teaspoon dried thyme
1/2 cup apple cider
1/2 cup reduced-sodium chicken broth
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh parsley

Preparation

Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.

Nutrition

Per serving: 216 calories; 7 g fat (2 g sat, 4 g mono); 65 mg cholesterol; 15 g carbohydrates; 24 g protein; 2 g fiber; 149 mg sodium; 311 mg potassium.

Nutrition Bonus: Selenium (29% daily value).

1 Carbohydrate Serving

Exchanges: 1 fruit, 3 lean meat, 1/2 fat