Wednesday, December 9, 2009
Pan Grilled Chicken with Apple-Onion Sautee
Tonight's recipe is the result of a last minute meal fix. Ken tried a "roasted chicken breast with marmalade recipe" and needless to say, the recipe was a disaster. After nearly losing lunch from tasting some of it, to the smoke alarms going off, I feel pretty accomplished for pulling a success out of the hat tonight.
2 Boneless skinless chicken breasts
1/5 Onion, diced small
2 Apples, diced
1/2-1C Apple juice
Season chicken breasts with salt, pepper, onion and garlic powder to taste. Cook in a lightly oiled skilled until golden on both sides and cooked through. In a bigger pot, cook onions in a little olive oil until translucent, add a little salt, pepper, and garlic (I used powder, but would entertain the real thing next time). Add chopped apples and sautee for a few minutes, then add apple juice. Increase heat to high and let the liquid reduce by half. Add chicken breasts on top and reduce heat to medium/medium high. I started stirring the apples around the chicken so the chicken would absorb a good amount of the flavor. Cook down until the liquid is gone, apples are soft and starting to caramelize.
We served ours with herb & butter boxed rice, and it was fantastic. I'll definitely be making it again, intentionally next time. :)