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 the apples look a little big but they weren't |
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Ingredientes
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 to 3 tablespoons vegetable oil
- 1 large red onion, cut into large pieces
- 1 sweet cooking apple, cored and cut into large pieces
- 3 tablespoons apple cider vinegar
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter
- 1 handful fresh parsley, roughly chopped
Direcciones
- Preheat the oven to 350 °F. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
- Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 747 | |
| Calories from Fat 531 | 71% |
| Total Fat 60.15g | 75% |
| Saturated Fat 17.97g | 72% |
| Trans Fat 0.89g | |
| Cholesterol 88mg | 29% |
| Sodium 155mg | 6% |
| Potassium 795mg | 23% |
| Total Carbs 36.82g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 23.93g | 16% |
| Protein 19.55g | 31% |
