SAUTEED CHICKEN AND APPLES WITH ROSEMARY
One-skillet sautéed chicken and apples with rosemary is a great fall dinner!
Provided by Kathryn Doherty
Categories Chicken
Time 30m
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large saute pan over medium-high heat.
- Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
- Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
- Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
- Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
- Serve chicken and apples with extra pan juices and enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 9 grams fat, Fiber 3 grams fiber, Protein 54 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 398 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED CHICKEN WITH APPLES
A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.
Provided by JoeC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g
CHICKEN SCHNITZEL WITH SAUTEED APPLES AND ESCAROLE
For this perfectly autumn meal, juicy and crisp panko-coated chicken cutlets are served topped with a warm salad of bitter escarole and tart Granny Smith apples. If you prefer, kale can be substituted for the escarole.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
- In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
- In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.
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