Chicken With Sautéed Apples And Mushrooms Food

CHICKEN WITH SAUTéED APPLES AND MUSHROOMS

Steps:

• Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and a pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate. Add apples and butter to skillet and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes; transfer to second plate and wipe skillet clean.
• Return skillet to medium heat. Rub chicken with remaining Tbsp oil, season with ½ tsp each salt and pepper and cook, skin side down first, until browned, 8 to 10 minutes; drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to skillet, transfer skillet to oven and bake until chicken is cooked through (165°F on an instant-read thermometer), 7 to 8 minutes.
• Transfer chicken and apples to plate, discard thyme and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.

SAUTEED CHICKEN WITH APPLES

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.

CREAMY THYME CHICKEN WITH SAUTéED APPLES AND MUSHROOMS

Steps:

• Heat oven to 375°F. Heat 2 tablespoons oil in large oven-safe skillet on medium-high. Add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, stirring occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to a plate. Add apples and butter to the skillet and cook, tossing occasionally until beginning to turn golden brown, 2 to 3 minutes; transfer to a second plate and wipe skillet clean.
• Return skillet to medium. Rub chicken with remaining Tbsp oil, season with 1/2 teaspoon each salt and pepper, and cook, bone side up first, until browned on all sides, 10 to 12 minutes; drain excess fat. Turn chicken skin side up, add wine and cook 1 minute, then add broth and thyme. Return apples to the skillet, transfer skillet to oven, and bake until chicken is cooked through (165°F), 7 to 8 minutes.
• Transfer chicken and apples to plate, discard thyme, and return skillet to medium heat. Whisk in cream and mustard, then fold in mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and apples and additional thyme if desired.

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.

SAUTEED CHICKEN WITH APPLES

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.