With a bag of granny smith apples in my fridge so sour that I can barely eat them with sugar and chicken breast thawing in my fridge I thought I’d experiment in the kitchen. I figured I’d make a meal we all love or we could have been eating peanut butter and jam sandwiches for supper instead. This Quick Apple & Chicken Skillet was the perfect meal, and one that is going into our meal planning rotation now.
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What you need:
- 2 boneless chicken breasts
- 1 splash EVOO oil
- 1 onion, chopped
- 3 clove garlic, minced
- 2 apples, cored and sliced
- ¼ cup apple vinegar
- 2 Tbsp honey mustard
- 1 handful fresh sage leaves
How to make Apple & Chicken Skillet
Start with some oil in a pan, heat on medium-hot then add the chicken breast. Cook chicken breast for 5 minutes on each side, browning then nicely but not cooking them all the way through.
Remove the chicken from the pan to a plate, lower heat to medium and sauté a chopped onion and 3-4 minced garlic cloves for a few minutes then add 2 peeled, cored and sliced apples, 1/4 cup of cider vinegar, 2 tbsp of honey mustard, and a couple tbsp of fresh sage, chopped.
After about five minutes add chicken back into the pan with everything else. Cover with a lid tightly. Let it simmer at low-medium for 10-15 minutes or until chicken is fully cooked.
Remember, don’t go check your email while you are cooking. If you do, then yours will look be a little blacker than it should be. Like mine. While it was a little blacker than it should have been, it was still delicious. Like, OMG good. Hubby was very suspicious of it from the moment I peeled the first apple. But said, a little less burnt and it was definitely a make again meal.
This Apple & Chicken Skillet needs to be on everyone’s menu this summer!
Pan Cooked Chicken & Apple
Ingredients
- 2 boneless chicken breasts
- 1 splash EVOO oil
- 1 onion, chopped
- 3 clove garlic, minced
- 2 apples, cored and sliced
- ¼ cup apple vinegar
- 2 Tbsp honey mustard
- 1 handful fresh sage leaves
Instructions
- Start with some oil in a pan, heat on medium-hot then add the chicken breast. Cook chicken breast for 5 minutes on each side, browning then nicely but not cooking them all the way through.
- Remove the chicken from the pan to a plate, lower heat to medium and sauté half of a chopped onion and 3-4 minced garlic cloves for a few minutes then add 2 peeled, cored and sliced apples, 1/4 cup of cider vinegar, 1 tvsp of honey mustard, and a couple tbsps of fresh sage.
- After about five minutes add chicken back into the pan with everything else. Cover with a lid tightly. Let it simmer at low-medium for 10-15 minutes or until chicken is fully cooked.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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