Chicken with apples stewed in cider sauce
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 19 G., saturated fats 6 G., proteins 54 G., carbohydrates 16 G., fiber 2 G., cholesterol 181 mg, sodium 377 mg, sugar 7 G.
Calories 460, total fat 19 G., saturated fats 6 G., proteins 54 G., carbohydrates 16 G., fiber 2 G., cholesterol 181 mg, sodium 377 mg, sugar 7 G.
A simple recipe for a healthy dish bursting with vibrant flavors. Chicken breasts are dredged in flour, pan-fried until golden brown, and then baked in the oven until done. A light side dish of onions and apples in cider sauce will be cooked in the juices left in the pan. The onions and apples should be cut into roughly equal pieces. They are sautéed and then combined in a pan with apple cider vinegar and chicken broth. Once the sauce has reduced slightly, thicken it with cold butter and serve with the crispy chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (about 1 kg)
- Flour for dusting
- 2 - 3 tablespoons of vegetable oil
- 1 large red onion, cut into large wedges
- 1 sweet cooking apple, cut into large chunks
- 3 tablespoons of apple cider vinegar
- 1.5 cups lightly salted chicken broth
- 2 tablespoons chilled unsalted butter
- 1 handful fresh parsley, coarsely chopped
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Recipes with similar ingredients: chicken breasts, red onion, apples
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
Heat a large skillet over medium-high heat. Season the chicken with salt and black pepper and dredge in flour, shaking off any excess. Add 2 tablespoons of vegetable oil to the skillet. Place the chicken in the skillet, smooth side down, and cook until golden brown, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes. - Meanwhile, add the red onion and apple to the skillet along with 1 tablespoon of vegetable oil if the pan is dry. Increase the heat to high and cook, stirring, until the onion wilts slightly and the apple turns golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until the vinegar becomes syrupy, about 1 minute.
- Add the chicken broth and bring to a boil. Cook until the liquid has reduced by half. Remove from the heat, season with salt and pepper, and stir in the butter.
- Remove the chicken from the oven and add any juices to the pan with the sauce. Divide the chicken among plates and top with apples, onions, and sauce. Sprinkle with parsley.
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