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Title: Chicken and Apple Saute
Categories: Poultry
Yield: 4 Servings
| 4 | ts | Oil; vegetable |
| 2 | Apples; tart thin sliced, u | |
| 1 | Onion; sliced | |
| 1/2 | ts | Thyme; dried |
| 4 | Chicken breasts; boneless s | |
| 1 | c | Apple juice |
| 1 | tb | Vinegar; cider |
| 1 | tb | Cornstarch Salt & pepper |
Fat grams per serving: Approx. Cook Time: :20 In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken.
source: Canadian Living cooking collection (from gas station giveaway) posted by Anne MacLellan
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