Apple Pan Chicken

Apple Pan Chicken

31
ISADORE 0

"An easy and quick way to make boneless chicken breast. Serve this hot over steamed rice or serve it cold and sliced as part of a summer time brunch."
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Ingredients

40 m servings 294 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

Reviews

31
  1. 43 Ratings

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Most helpful positive review

Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts, it brings out their taste and gives a nice crunch. I also added 1/2 t o...

Most helpful critical review

Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. I...

Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts, it brings out their taste and gives a nice crunch. I also added 1/2 t o...

Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. I...

We enjoy all the ingredients in this dish, so I thought we might like it. Unfortunately it wasn't well received at the table. Not wanting to waste the chicken breasts, I coated them with a thin ...

My 21 month old LOVED this dish (as did my husband and I). I have prepared similar dishes from this site - chicken with peaches, chicken with apricots, and they both went over well, so I though...

This was so good! I loved the thyme with it, really gave it something special. I doubled the amount of apple juice, reserving some and adding a bit of cornstarch to it, to thicken the sauce. ...

I used only 1/2 jalapeno, concerned it might be too spicy for my mother in law, and she loved it, as did my husband and guests. Clean, warm taste, not "hot". Next time, I will add an additional ...

Very nice dish. I found I needed more oil (about 3T) and in the future I would reduce the thyme to 1t - that flavor was too strong for me. The pine nut & jalapeno were a very nice touch. I wi...

I served this for guests and it was a hit. I used raisins instead of currants and walnuts instead of pine nuts. Next time I would chop the nuts!

This was very good. I made it as written except I omitted the thyme and I subbed walnuts and cranraisins for the pine nuts and currants. I think the pine nuts would of been better especially if ...