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:

"This was a delicious dish and the leftovers were even better! We made it with sauteed broccoli rabe as suggested and found that it overpowered the dish with its bitterness and masked all of the flavors of the chicken. We ended up...

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