PRESSURE-COOKER AUTUMN APPLE CHICKEN
Fill the whole house with the aroma of chicken with apples and barbecue sauce. This is a meal you won't want to wait to dig into.-Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown chicken; remove and keep warm. , Add cider, stirring to loosen browned bits from pan. Stir in onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read at least 170°. , Remove chicken; keep warm. Select saute setting and adjust for low heat. Add apples; simmer, stirring constantly, until apples are tender, about 10 minutes. Serve with chicken.
Nutrition Facts : Calories 340 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES
This dish is a one-pan meal and brings the season of fall inside.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
- While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g
AUTUMN APPLE CHICKEN
The flavors just infuse into the chicken and melts into your mouth. This is new Sunday dinner tradition when family comes to the house.
Provided by LaDesta McCann
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a skillet, over a medium heat add 1 tablespoon butter until melted. Cook chicken, turning once, until brown. Place chicken in a baking pan, sprinkle with oregano, salt and pepper. Place onion on top of the chicken; top with apple wedges.
- 3. In a small bowl, mix the honey and water; and pour over apples. Dot with remaining 1 tablespoon butter. Cover and bake 35 minutes or until chicken is no longer pink in center.
- 4. Per serving: 251 Calories (kcal); 14g Total Fat; (50% calories from fat); 19g Protein; 2g Dietary Fiber; 12g Carbohydrate; 57mg Cholesterol; 368mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
- 5. LC SERVING SUGGESTIONS: Roasted Rutabagas and steamed kale. (To make rutabagas, toss peeled and quartered rutabagas with olive oil and some salt and pepper. Roast in a 400 degree oven till tender (about 15 to 25 minutes depending on the size of the rutabagas). If you don't like rutabaga, I found sweet potatoes work just as good roasted in the oven.
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