Apple-Sage Chicken Saute
All too often we forget that apples can star in the saute pan as well as the fruit bowl. Make them buttery and sage-scented and <g class="gr_ gr_55 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="55" data-gr-id="55">cozy</g> them up beside juicy chicken and you’ve got the best of market fresh dining. You won’t find a more delicious use for that “apple a day.”
Author: Developed for CFC by Monda Rosenberg
- 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
- 1 tbsp (15 ml) butter
- 1 cup (250 ml) apple juice or 1 cup (250 ml) apple cider
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 ml) sage, dried
- 1 pinch thyme, dried
- 1 pinch salt
- 2 apples
- Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until
golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown. Meanwhilecore the unpeeled apples and cut into 8 wedges each. Whisk juice with the Dijon to evenly blend.
- When chicken is browned, pour the juice mixture
overtop. Sprinkle with the sage and thyme. Arrange apple wedges around the chicken. Reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and a meat thermometer reaches 165°F (74°C), about 4 minutes a side for breasts and 3 minutes for thighs. Turn apples occasionally. Remove chicken and apple wedges to a platter.
- Turn heat to high. Use a wooden spoon to scrape browned bits from the pan bottom. Boil, uncovered and stirring
occasionally,until juice is reduced to a thick glaze, about 3 minutes. Pour any chicken juices collected on the plate into the sauce. Spoon or pour over the chicken.
If you have fresh sage, finely chop and use a couple of tablespoons in place of the dried herb. Poultry seasoning, about a half teaspoon (2 ml), also work well.
Serving size: 407 g Calories: 390 Fat: 7 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 14 g Sodium: 340 mg Fiber: 1 g Protein: 61 g Cholesterol: 160 mg