Reviewed: May 16, 2012

Made this for a weeknight dinner. It was indeed easy and so very tasty with a touch of fancy. I didn't have any sherry or Marsala wine so I did what another reviewer did and used white wine (Riesling). Turned out great. Will definitely make this again.

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Reviewer:

DIANE H.

Reviewed: Feb. 4, 2012

I made this recipe as it is written but doubled everything and it was amazing! My husband and I ate the leftovers after the kids went to bed!

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Reviewer:

arwilhelm21

Reviewed: Oct. 28, 2011

This was DELICIOUS! Definitely a keeper. I used a red delicious apple because that was what I had on hand, but I could see how the Granny Smith would add some tart to the sweetness. Will use one next time.

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Reviewer:

SHAZT

Reviewed: Oct. 16, 2011

This was excellent, my wife and I liked it and I'd make it again. I made it as per the directions, but since I only had a small red apple, I used it and also one Bartlett pear, which we thought went well together. Didn't have Marsala on hand, so I used a homemade Shiraz.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Aug. 16, 2011

Great

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Reviewer:

Baker Ray

Reviewed: Jun. 8, 2011

This is a great recipe. I made it tonight as written, except for adding a little cornstarch to make it thicker. It was delicious with a brown and wild rice mix and broccoli. Next time I think I will reduce the brown sugar, but it is good as is. My husband liked it too, and we normally don't like fruit on our meat dishes.

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Reviewer:

CarolP

Cooking Level: Expert

Home Town: Coffeyville, Kansas, USA

Reviewed: May 27, 2011

hmmm i must've done something wrong even though i followed the recipe to a T. i did however, skip the sherry & marsala. & used chardonnay instead.. hmm. it was just flavorless! plus when the chix was done, there was NO sauce left: the apples had stuck to the pan. :(

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Reviewer:

belindalnv

Cooking Level: Expert

Home Town: Rosemead, California, USA

Living In: Los Angeles, California, USA

Reviewed: May 13, 2011

I tried this recipe with pork instead of chicken - my husband loves apples with pork. I used thick pork loin chops and sliced them to about 1/3" thickness. Other than that I followed the recipe as written, except that I did add some cornstarch to the sauce to thicken. Next time I will not add the salt to the breading mixture. We liked this very much! Thanks!

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Reviewer:

Lynn

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Greenwood, South Carolina, USA

Reviewed: May 12, 2011

Super good...skipped the 30 min. refrigeration and used water in place of sherry, canola oil in place of butter for browning.

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Reviewer:

SGGWINGO

Reviewed: May 11, 2011

Very nice, easy recipe. I followed it with no modifications to ingredients. I didn't refrigerate my chicken (next time I will purchase thin cutlets instead of breasts in order to save a step). Will definitely make it again. :)

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