Doctor's Review: Medicine on the Move

September 20, 2017
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Chicken breasts with apple and rosemary

Recipes to help you use up what’s in your refrigerator and pantry, and in turn reduce your “foodprint” at home

An easy way to include apples in a main dish. This recipe works perfectly with boneless pork chops or pork tenderloin medallions, too. Add a rustic mash of yellow-fleshed potatoes on the side.


4 boneless, skinless chicken breasts
salt and freshly ground black pepper
2 tbsp. (30 ml) all-purpose flour
2 tbsp. (30 ml) olive oil
2 tbsp. (30 ml) butter
2 onions, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
1 tbsp. (15 ml) minced fresh rosemary
2 c. (500 ml) apple cider


Season the chicken breasts with the salt and pepper, and then dredge in the flour, shaking off any excess.

In a nonstick sauté pan, heat the oil and butter over medium-high. When sizzling, add the chicken. Cook for about 5 minutes per side, until the chicken is nicely browned. Remove from the pan and set aside.

Add the onions to the pan, stirring up any browned bits. Cook until the onions are soft and starting to brown. Add the apples and rosemary to the pan, tossing to combine.

Add the cider and bring to a boil. Simmer for 5 minutes, until the liquid is reduced by half. Return the chicken to the pan and cook together for about 5 minutes, until the chicken is cooked through and the apples are saucy. Season with additional salt and pepper to taste. Serve the chicken topped with the sauce. Serves 4.

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