Esta es una exhibición prevé de cómo se va ver la receta de 'Autumn Chicken' imprimido.

Receta Autumn Chicken
by Chef Smith

Autumn Chicken
Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

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

  1. 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.
  2. 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.
  3. 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