Chicken Apple Meatballs In An Apple Cream Sauce Food

CHICKEN WITH APPLE CREAM SAUCE

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Coat with flour, shaking off excess.
• Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
• Transfer to platter.
• Pour off all but 1 tablespoon butter from skillet.
• Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
• Using slotted spoon, transfer apples to platter with chicken.
• Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
• Season with salt and pepper.
• Return chicken and apples to skillet and heat through, about 2 minutes.
• Arrange chicken on plates.
• Spoon apples and sauce over and serve.

CHICKEN APPLE MEATBALLS IN AN APPLE CREAM SAUCE

Steps:

• 1. Preheat oven to 425. Peel and dice the apples. Dice one small for the meat mixture and one medium for the sauce.
• 2. In a medium bowl mix together the ground chicken, small apples, egg, onion, and all the spices.
• 3. Slowly add in the flour. I did mine in 3 parts to be sure it all got incorporated. Set aside.
• 4. In a small bowl whisk together the can of soup, yogurt, applesauce, 1/2 soup can of water, cinnamon, and seasoning salt.
• 5. Fold in the remaining diced apples.
• 6. Using an 9x9 pan, pour enough of the sauce mixture to cover the bottom of the pan.
• 7. Roll the meat mixture into 12 balls and roll them in the breadcrumbs. Place them in the pan (it's a tight fit!)
• 8. Bake uncovered for 10 minutes. This helps the meatballs get a crisp outer layer and not be soggy.
• 9. Lower oven temp to 400. Pour remaining sauce on top of meatballs and spread evenly.
• 10. Bake uncovered at 400 for about 15 minutes or until a meat thermometer inserted in the center of a meatball reads 165.