An Autumn Chicken With Apples Kind of Day
This just seemed like the appropriate meal for a
beautiful autumn day in Garland.
The best part of all was seeing Ariel's beautiful face at my dining room table.
The best part of all was seeing Ariel's beautiful face at my dining room table.
This just seemed like the appropriate meal for a
beautiful autumn day in Garland.
The best part of all was seeing Ariel's beautiful face at my dining room table.
She teaches violin lessons in my house every Tuesday and Thursday evenings, but this was just one of a handful of home cooked meals we've shared since she moved into the dorms at SMU.
I don't know if she's just really tired of dorm food or if this meal was exceptionally good, but she loved it -- she ate fast and went back for seconds; both traits she's not previously known for :).
Autumn Chicken With Apples
4 boneless, skinless chicken breast halves (about 4 ounces each)
3 tablespoon all-purpose flour
1/8 teaspoon pepper
Dash of salt
2 tablespoons olive oil
2 apples (at room temperature) peeled if desired, cored and cut into ¼-inch wedges
2 scallions, finely chopped
1 clove garlic, minced
3/4 cup apple juice
1/4 cup dried cranberries
1 tablespoon fresh thyme leaves, or 1 tsp. dried thyme
½ teaspoon pepper, or to taste
Toasted sliced almonds, chopped pecans or chopped walnuts for garnish
Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness.
Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken breast into the flour mixture.
Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken breasts in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.
Transfer the chicken to a plate and cover to keep warm.
Heat the remaining 1 tablespoon olive oil in the sauté pan. Add the apples, scallions, and garlic. Cook, stirring, for about 2 minutes, or until the apples are slightly tender.
Reduce the heat to medium. Stir in the remaining ingredients and return the chicken to the skillet. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points. Taste and adjust the seasoning.
For each serving, place a chicken breast on a bed of rice or couscous; top with the apples, cranberries, and sauce.
Cook's Notes:
*The original recipe called for pears. I used Granny Smith apples instead because both of my girls don't care for pears although I love 'em.
*I substituted a handful of fresh cranberries that I cooked on the stove with a little sugar for the dried cranberries; it's what I had on hand.
*I substituted shallots for scallions; it's what I had on hand.
*I served it with Basmati rice.
The best part of all was seeing Ariel's beautiful face at my dining room table.
She teaches violin lessons in my house every Tuesday and Thursday evenings, but this was just one of a handful of home cooked meals we've shared since she moved into the dorms at SMU.
I don't know if she's just really tired of dorm food or if this meal was exceptionally good, but she loved it -- she ate fast and went back for seconds; both traits she's not previously known for :).
Autumn Chicken With Apples
4 boneless, skinless chicken breast halves (about 4 ounces each)
3 tablespoon all-purpose flour
1/8 teaspoon pepper
Dash of salt
2 tablespoons olive oil
2 apples (at room temperature) peeled if desired, cored and cut into ¼-inch wedges
2 scallions, finely chopped
1 clove garlic, minced
3/4 cup apple juice
1/4 cup dried cranberries
1 tablespoon fresh thyme leaves, or 1 tsp. dried thyme
½ teaspoon pepper, or to taste
Toasted sliced almonds, chopped pecans or chopped walnuts for garnish
Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness.
Combine the flour, pepper, and salt in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken breast into the flour mixture.
Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. Arrange the chicken breasts in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.
Transfer the chicken to a plate and cover to keep warm.
Heat the remaining 1 tablespoon olive oil in the sauté pan. Add the apples, scallions, and garlic. Cook, stirring, for about 2 minutes, or until the apples are slightly tender.
Reduce the heat to medium. Stir in the remaining ingredients and return the chicken to the skillet. Cover and cook for about 8 minutes, or until the chicken is cooked through at the thickest points. Taste and adjust the seasoning.
For each serving, place a chicken breast on a bed of rice or couscous; top with the apples, cranberries, and sauce.
Cook's Notes:
*The original recipe called for pears. I used Granny Smith apples instead because both of my girls don't care for pears although I love 'em.
*I substituted a handful of fresh cranberries that I cooked on the stove with a little sugar for the dried cranberries; it's what I had on hand.
*I substituted shallots for scallions; it's what I had on hand.
*I served it with Basmati rice.
Posted: Tue - November 1, 2005 at 10:01 PM
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Published On: Sep 15, 2007 10:59 PM
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Published On: Sep 15, 2007 10:59 PM