Chicken With Apples And Onions Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 T: Vegetable oil,
Flour, (about 1/2 cup,
1 T: Unsalted butter,
- spread on a dinner plate),
6: Chicken breast halves,
Salt and freshly ground,
-patted dry on paper towels,
- black pepper to taste,
1 large: onion, sliced
1/4 cup: white vermouth,
1/2 cup: chicken broth,
1 large: tart apple, peeled,
Directions:
: - halved, cored, and
: - sliced
1 tb chopped fresh parsley
Put the oil and butter in a large skillet placed over moderately high
heat. Dredge the chicken in the flour, shaking off the excess. Brown
the chicken breasts in batches in the butter-oil; transfer to a side
dish. Season with salt and pepper Add the onions to the skillet.
Stir-cook over low heat for 5 minutes. Add the vermouth, chicken
broth and browned chicken; bring to the simmer, cover, and cook for 5
minutes. Add the apple slices; cook for 5 minutes. Flip the chicken
breasts and cook for 7 to 10 minutes longer, or until cooked through.
Remove the chicken; reduce the cooking liquid if it is not already
lightly condensed. Season with salt and pepper; spoon over the
chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient
Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g
Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium
[THE WASHINGTON POST; October 31, 1990] Posted by Fred Peters.
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp
: - sliced
1 tb chopped fresh parsley
Put the oil and butter in a large skillet placed over moderately high
heat. Dredge the chicken in the flour, shaking off the excess. Brown
the chicken breasts in batches in the butter-oil; transfer to a side
dish. Season with salt and pepper Add the onions to the skillet.
Stir-cook over low heat for 5 minutes. Add the vermouth, chicken
broth and browned chicken; bring to the simmer, cover, and cook for 5
minutes. Add the apple slices; cook for 5 minutes. Flip the chicken
breasts and cook for 7 to 10 minutes longer, or until cooked through.
Remove the chicken; reduce the cooking liquid if it is not already
lightly condensed. Season with salt and pepper; spoon over the
chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient
Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g
Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium
[THE WASHINGTON POST; October 31, 1990] Posted by Fred Peters.
Submitted By SHARON STEVENS On 10-04-94
Source from luhu.jp