Sautéed chicken breasts quick-braised in an herb-seasoned apple-onion sauce.
2 tablespoons butter
4 chicken breast halves, boned
1 1/4 teaspoons salt - divided use
1/8 teaspoon ground black pepper - divided use
1 tablespoon chopped parsley
1/4 teaspoon rosemary leaves
1/4 teaspoon thyme leaves
2 medium onions, chopped
3/4 cup apple juice
- In large skillet, place butter and melt over medium heat. Add chicken and cook about 6 minutes or until brown on both sides. Remove chicken to a plate and remove skin. Sprinkle chicken with 1/4 teaspoon of the salt and half of the pepper.
- In glass jar or small bowl, mix together remaining 1 teaspoon salt, remaining pepper, parsley, rosemary, thyme, onion and apple juice.
- Pour off any remaining fat from skillet; add juice mixture to pan, stirring to scrape brown bits from bottom; bring to a boil. Return chicken to pan, cover, lower heat and simmer, turning occasionally, about 30 minutes, or until liquid has turned brown and thick and fork can be inserted in chicken with ease.
- To serve, place chicken on serving dish and spoon liquid from the pan over chicken. Garnish with chopped parsley.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.