Newsletter - September 2012

Fall Harvest Recipe – Spiced Apples and Chicken

Ingredients

• 2 apples, peeled and thinly sliced
• 1 Tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 3 teaspoon extra virgin olive oil, divided
• 3 teaspoons unsalted butter, divided
• 1 1/8 teaspoons herbes de Provence, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 pounds boneless, skinless chicken breasts, trimmed
• 1 cup reduced sodium chicken broth
• 1 teaspoon freshly grated lemon zest

Directions

• In a small bowl, toss apple slices with lemon juices and cinnamon
• In a nonstick skillet over medium-high heat, heat 1 teaspoon oil and 1 teaspoon butter. Add apples to skillet, and cook, stirring occasionally, until tender (about 5 minutes)
• In a seperate bowl, Mix 1 teaspoon herbes de Provence, salt and pepper.
• Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness.
• Sprinkle the chicken on both sides with the seasoning mixture listed as step 3.
• Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes on each side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
• Add broth, lemon zest and the remaining 1/8 teaspoon herbes de Provence and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sauteed apples.
• Recipe makes 6 servings.