So, you know those amazing chicken dinners that look complicated and time consuming and fancy and are definitely worthy of a special occasion? Like your husband’s birthday [two months ago]? Well, this is one of them. Except… this can be made in under 30 minutes and really isn’t that complicated at all! Score! Less time on dinner equals more time watching episode after episode of 24, more time making birthday pie for the birthday boy, and more time writing my thesis. Except wait!!! My thesis is turned in, done, submitted online, and accepted. And I am graduated! You can now call me Sarah the Pajama Chef, MLS, MA. Woohoo!
To celebrate from afar, you should totally make this chicken. It’s creamy and sweet and just so good! It comes together in a snap, and let’s face it–apple cream sauce is a much better way to serve boring ‘ole chicken. When sliced sauteed apples are added to the mix as well, it’s even better!
If you’re not a fan of sweet main dishes, then I wouldn’t recommend this recipe. But if you are… waste no time in enjoying it! I’ve made it several times over the past few years and we pretty much never have leftovers. It is that good! Enjoy!
Apple Cream Chicken [adapted from The Taste of Home Cookbook]
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- 4 boneless skinless chicken breast halves, thinly sliced
- 1 tablespoon olive oil
- 1 cup apple juice
- 1 teaspoon lemon juice
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon freshly ground black pepper
- 2 small apples, thinly sliced [I used a Golden Delicious and a Gala]
- 1 tablespoon cornstarch
- 1/2 cup fat free half and half
- 1 1/2 teaspoons dried parsley
- hot cooked rice
Heat oil in a large skillet over medium-high heat, then brown chicken for 4 minutes on each side. Meanwhile, whisk together apple juice, lemon juice, rosemary, and pepper. Pour over chicken, then add apple slices to skillet.
Reduce heat to medium-low, then cover and cook for 10 minutes or until chicken is cooked through. Remove chicken and cover to keep warm.
Stir together cornstarch and half and half, then add to liquid and apples in skillet. Bring to a boil, then cook and stir for 2 minutes or until thickened. Add dried parsley, then return chicken to skillet and heat through.
Serve over hot cooked rice.
Time: 30 minutes.
Yield: 4 servings.
Linked up with Weekend Potluck.