Chicken With 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 APPLES

Steps:

• Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
• Remove chicken from pan and keep in a warm place or cover with foil.
• Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
• Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
• Pour apples over chicken and keep warm.
• Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
• Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice 'tang' to the sauce.
• Cook until slightly thickened.
• Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
• When you are satisfied with the temperature of the dish, serve and enjoy!
• Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.
• Let me know what you think.

CHICKEN AND APPLE CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
• Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

PORK WITH APPLE CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
• Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
• Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.

CHICKEN THIGHS WITH APPLE BACONTHYME CREAM SAUCE

Steps:

• 1. cook the bacon and set aside
• 2. chop onion and saute in large nonstick fry pan with 2 Tbsp butter. add 2 tbsp apple juice or cider. Cook until slightly caramelized. add the garlic and cook for 1 more minute. Remove from heat. Put the onions aside on a plate
• 3. take the pan you cooked the onions in. Add 2 more tabla spoons of butter,and cook the chicken thighs. Salt and pepper them. flip over and salt and pepper again. Fry for about 15 or until no pink shows through. Remove from pan to plate.
• 4. put the sliced apples and cooked onions in the fry pan.cook over medium heat a 5 minutes.Add apple juice,or cider,and crushed bouillon cubes and stir all together.
• 5. Put the chicken back in the pan with the apples,and onions with it's juices. Sprinkle with the Thyme. Bring to a boil. Reduce heat to simmer. Cover and simmer about 15-20 minutes until apples are cooked and chicken is cooked.
• 6. Remove chicken from pan of apples. Stir sour cream and corn starch together in a bowl,and add to apple mixture. cook on medium.Stir until thickened. Remove from heat.
• 7. Place your chicken on a plate. pour apple sauce mixture on chicken, sprinkle with black pepper,and sprinkle with crumbled bacon. serve!!

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CHICKEN IN CREAMY PAN SAUCE

Steps:

• Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

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 WITH APPLE CREAM SAUCE

Steps:

• Season chicken with salt and pepper.
• In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
• Add juice concentrate, lemon juice and rosemary to skillet.
• Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
• Remove chicken from the skillet.
• In a small bowl, whisk together cornstarch and cream.
• Add cream mixture to skillet.
• Cook, stirring until thickened, about 1-2 minutes.
• Stir in parsley.
• Return chicken to skillet.
• Heat about 2 minutes.
• To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.

CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

SOUR CREAM APPLE CHICKEN

Steps:

• In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6-8 minutes per side. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to a boil. Reduce heat; cover and simmer until apples are tender. , Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.

CREAM APPLE CHICKEN

Steps:

• Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown.
• In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft.
• Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor.
• To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley.

CHICKEN AND LEEKS IN CREAM SAUCE

Steps:

• Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
• Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
• Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.

CHICKEN BREASTS WITH APPLES AND CIDER CREAM

Steps:

• In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat, or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.
• Dredge chicken in combined flour/salt/pepper. Hat 3 Tbsp oil in a large skillet. Add chicken and saute on one side for about 5 minutes. Turn and saute for 3 to 5 minutes more or until just slightly done. Remove chicken and keep warm.
• Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1 Tbsp oil to pan. Add apple slices and saute for 3 to 5 minutes or until just tender. Remove apples.
• Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in warm oven or on very low heat for about 10 to 15 minutes.

BAKED CHICKEN WITH APPLES & CREAM

Steps:

• Baste chicken pieces with some butter and sprinkle with salt, pepper, garlic powder and a light sprinkling of onion powder. Place chicken pieces in one layer in a 12 x 16 inch pan. Bake in a 350 degree oven for about 45 minutes.
• Cut apples into quarters and sprinkle with fresh lemon juice to prevent browning. Saute apples in butter with sugar and cinnamon until apples are almost tender. Add the apple juice and seasonings and cook until sauce is reduced to about half. Add cream and cook for 5 minutes.
• Drain fat and/or juices from chicken pan or place chicken in another pan. Place apples over and around the chicken and pour the sauce over chicken and apples -- continue baking and basting for about 15 minutes or until chicken is tender. (
• Serve this chicken dish with cinnamon rice or cinnamon noodles. (To make a simple cinnamon rice or noodles, toss in melted butter and sprinkle lightly with cinnamon).

CHICKEN IN AN APPLE-ONION CREAM SAUCE

Steps:

• Melt butter with oil in pan.
• Salt and pepper chicken and saut in pan until golden brown and 3/4 done.
• Remove chicken from pan and place on paper towels to drain.
• Drain most of remaining oil out of frying pan.
• In remaining oil, saut onions and apples until tender and light golden brown.
• Add broth and cook apples and onions until liquid is reduced by half.
• Return chicken and simmer until chicken is cooked through.
• Remove chicken.
• Add brandy to sauce and simmer 2-3 minutes.
• Remove from heat and add cream.
• Return chicken to cream sauce and heat gently 5 minutes.
• Be careful to not boil the cream.

CHICKEN BREAST WITH APPLES AND CIDER CREAM SAUCE

Steps:

• 1. In a 2 quart saucepan, reduce cider to 1 cup, whisk in mustard and cream and reduce to 4 cups (or until thick) 2. Add seasonings and set aside (place in a bin-marie for service) 3. Dredge chicken in flour, shake off excess flour. 4. Heat 1 tbsp butter in skillet per breast. Add chicken and saute on one side for 5 minutes and on the other side until almost done. (3 minutes) 5. Place chicken breast in oven. Meanwhile, add remaining butter to pan and saute apples until tender. 6. Remove chicken breasts from oven, place on serving dish, and ladle cider sauce over chicken. 7. Garnish with sauteed apples (5 slices per portion). Place apples on top of chicken like shingles.

PECAN CRUSTED CHICKEN WITH APPLE CREAM SAUCE

Steps:

• Melt butter and add chopped apples in a medium saucepan over low heat. Sauté apples for 5 minutes. Add apple cider and water. Stir until mixed and increase to bring to boil.
• Reduce mixture until it reaches ½ cup in saucepan. Reduce temperature to medium.
• Add the remaining ingredients and stir often. Cook for about 10 minutes. Make sure cream doesn't boil over. Leave to a simmer and let thicken. Serve over chicken.
• Preheat oven to 400 °F. Grease 13x9 casserole dish. Heat oil in pan for chicken breast on medium heat.
• Pound chicken breast and season with salt and pepper.
• Combine flour and chopped pecan in a dish. Whisk milk and eggs in a separate dish.
• Dip chicken breast in egg/milk mixture then into pecan flour mixture.
• Lightly fry each chicken breast in oil for about 2 minutes on each side and put into casserole dish. Bake uncovered chicken breast in oven for 30-40 minutes.

CHICKEN, CIDER AND APPLE CASSEROLE

Steps:

• Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.
• Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.
• Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.
• Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.
• Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.