SAUTEED CHICKEN AND APPLES WITH ROSEMARY
One-skillet sautéed chicken and apples with rosemary is a great fall dinner!
Provided by Kathryn Doherty
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large saute pan over medium-high heat.
- Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
- Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
- Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
- Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
- Serve chicken and apples with extra pan juices and enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 398 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SAUTEED CHICKEN WITH APPLES
A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.
Provided by JoeC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
- Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g
CHICKEN SAUTE WITH APPLES AND CHESTNUTS
Make and share this Chicken Saute with Apples and Chestnuts recipe from Food.com.
Provided by TishT
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken on both sides with salt and a sprinkling of lemon juice.
- Heat a heavy, large skillet with 2 Tbs oil and four Tbs clarified butter.
- Stir in shallot and place breasts of chicken in the skillet.
- Keep heat moderate and gently brown the chicken on both sides, turning several times.
- This will take about 10 minutes Heat the apple brandy to just warm and pour over chicken, and ignite.
- BE CAREFUL (If it worries you omit this step) Pour on the wine and cover skillet.
- Continue to cook chicken for 10 more minutes In the meantime, melt the remaining 2 Tbs of butter in a smaller skillet.
- Saute sliced spples, sprinkling them with sugar.
- Turn apple slices once; add chestnuts to apples and continue to heat over flame.
- Place chicken breasts on a heated serving platter.
- Reduce liquid in the pan by continuing to simmer it for two minutes.
- Add cream, taste, and adjust seasoning with salt and white pepper, if necessary.
- Simmer for 2-3 minutes.
- Pour sauce over chicken; place apple slices and chestnuts around chicken for garnish.
- Serve at once.
- How to clarify butter: Clarified butter is sweet or salt butter, simmered slowly in order to evaporate the water and remove milk solids.
- At first a foam will appear, let it continue to simmer until brown specks settle to the bottom and a skin appears on top.
- Do not allow melted butter to brown, keep the flame low.
- Remove skin or film on the top and allow to cool.
- Strain clarified butter, being sure not to include brown sediment.
- Prepare a large quantity because clarified butter keeps indefinitely in a covered container.
Nutrition Facts : Calories 548.4, Fat 37.3, SaturatedFat 17.4, Cholesterol 148.5, Sodium 661.8, Carbohydrate 18.9, Fiber 1.7, Sugar 14.1, Protein 30.1
CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE
For this perfectly autumn meal, juicy and crisp panko-coated chicken cutlets are served topped with a warm salad of bitter escarole and tart Granny Smith apples. If you prefer, kale can be substituted for the escarole.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
- In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
- In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
SAUTEED CHICKEN WITH APPLES
Here's a flavorful fall dish. I like to use flavorful, slightly tart green apples. I strongly recommend using cider instead of apple juice, too - it adds much more flavor.
Provided by ChrisMc
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts until each is about 3/4 inch thick.
- Heat the oil in a large skillet and saute the chicken for about 3 minutes per side.
- Add the apple, cider, onion, garlic, thyme, and salt.
- Cover and simmer 6-8 minutes until chicken is cooked through and tender.
- Remove the chicken, apple, and onion from the pan.
- Bring the remaining sauce to a boil and cook 5 minutes or until slightly thickened.
- Whisk in the mustard and serve over the chicken.
Nutrition Facts : Calories 315.3, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 467.5, Carbohydrate 8.5, Fiber 1.5, Sugar 5, Protein 30.9
CARAMELIZED APPLE AND CHICKEN SAUTE
Apples, chicken, onions.....WOW, this is a great combo, served with mashed potatoes and green beans.
Provided by LAURIE
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow dish, combine flour, cinnamon, thyme and pepper.
- Coat both sides of chicken with flour mixture; shake off excess flour.
- Spray a non-stick skillet with no-stick cooking spray.
- Melt 1-1/2 teaspoons of butter in skillet over medium heat.
- Add chicken; brown 5 to 6 minutes on each side or until chicken is tender.
- Remove from skillet and keep warm.
- Melt remaining 1-1/2 teaspoons butter in skillet.
- Add onions; saute 3 to 4 minutes or until golden brown.
- Stir in apples and juice; bring to a boil. Reduce heat and simmer 4 to 5 minutes or until apples are tender.
- Add apple jelly; stir until melted.
- Add chicken back to skillet and heat through.
Nutrition Facts : Calories 282, Fat 4.3, SaturatedFat 2.2, Cholesterol 57, Sodium 84.7, Carbohydrate 41.1, Fiber 3.7, Sugar 25.4, Protein 21.1
More about "chicken saute with apples and chestnuts food"
CHICKEN FRICASSEE WITH APPLES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchTotal Time 55 minsCategory DinnerCalories 599 per serving
APPLE-SAGE CHICKEN SAUTE | CHICKEN.CA
From chicken.ca
SAUTéED CHICKEN WITH CELERY-ROOT PUREE AND CHESTNUTS …
From foodandwine.com
CHICKEN THIGHS WITH RED ONION, APPLE AND CHESTNUTS …
From lovefood.com
ROASTED CHICKEN WITH CHESTNUTS AND APPLES - EAT …
From eatsmarter.com
OUR BEST CHICKEN SALAD RECIPES, INCLUDING LEMONY, HERBY AND …
From washingtonpost.com
CHICKEN WITH APPLE SAUCE - FINE DINING LOVERS
From finedininglovers.com
CHICKEN WITH APPLES AND ONIONS - FIT AS A FIDDLE LIFE
From fitasafiddlelife.com
ROASTED CHICKEN WITH APPLES AND CHESTNUTS STUFFING
From panlasangpinoymeatrecipes.com
SAUTéED CHICKEN LIVERS WITH APPLES AND SHERRY | RICARDO
From ricardocuisine.com
CHICKEN SAUTEED WITH APPLES | ALLRECIPES
RECIPE: DR RUPY’S CHICKEN THIGHS WITH RED ONION, APPLE AND …
From balance.media
BEST APPLE CHESTNUT STUFFING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN AND APPLE SAUTE | CANADIAN LIVING
From canadianliving.com
CHICKEN SAUTEED WITH APPLES RECIPE | MYRECIPES
From myrecipes.com
PENNE WITH SAUTéED CHICKEN, APPLES AND CRANBERRIES - FOOD …
From foodnetwork.ca
CHICKEN WITH CHESTNUTS - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love