Apple-Sage Chicken Saute

November 15, 2017

Apple-Sage Chicken Saute
 
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All too often we forget that apples can star in the saute pan as well as the fruit bowl. Make them buttery and sage-scented and <g class="gr_ gr_55 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="55" data-gr-id="55">cozy</g> them up beside juicy chicken and you’ve got the best of market fresh dining. You won’t find a more delicious use for that “apple a day.”
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Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
  • 1 tbsp (15 ml) butter
  • 1 cup (250 ml) apple juice or 1 cup (250 ml) apple cider
  • 2 tbsp (30 ml) Dijon mustard
  • 1 tsp (5 ml) sage, dried
  • 1 pinch thyme, dried
  • 1 pinch salt
  • 2 apples
Instructions
  1. Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown. Meanwhile core the unpeeled apples and cut into 8 wedges each. Whisk juice with the Dijon to evenly blend.
  2. When chicken is browned, pour the juice mixture overtop. Sprinkle with the sage and thyme. Arrange apple wedges around the chicken. Reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and a meat thermometer reaches 165°F (74°C), about 4 minutes a side for breasts and 3 minutes for thighs. Turn apples occasionally. Remove chicken and apple wedges to a platter.
  3. Turn heat to high. Use a wooden spoon to scrape browned bits from the pan bottom. Boil, uncovered and stirring occasionally, until juice is reduced to a thick glaze, about 3 minutes. Pour any chicken juices collected on the plate into the sauce. Spoon or pour over the chicken.
Notes
If you have fresh sage, finely chop and use a couple of tablespoons in place of the dried herb. Poultry seasoning, about a half teaspoon (2 ml), also work well.
Nutrition Information
Serving size: 407 g Calories: 390 Fat: 7 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 14 g Sodium: 340 mg Fiber: 1 g Protein: 61 g Cholesterol: 160 mg

 

 

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