| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
lg |
Thinly sliced red onion |
| 1 |
ts |
Chopped fresh thyme leaves |
| 1 |
|
Granny smith apple, peeled, |
|
|
Cored, sliced |
| 3/4 |
c |
Apple cider |
| 2 |
|
Whole chicken breasts |
| 1/4 |
c |
Flour |
| 1/4 |
c |
1/2 & 1/2 |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
tb |
Minced parsley |
INSTRUCTIONS
In 12" nonstick skillet, melt 3 Tbls. butter. Add onion & thyme; over
medium-low heat, saute 12-15 minutes, until onion is soft & begins to
brown. Stir in apple & cider; over med heat, saute 8 minutes, until
apple is soft. Remove from skillet; keep warm. On waxed paper, coat
chicken with flour. In skillet, melt remaining 1 Tbls. butter; over
med heat, cook chicken 4 to 5 minutes each side. Remove to platter;
keep warm. To pan, add apple mixture, half & half, salt & pepper;
when hot, spoon over chicken. Sprinkle with parsley.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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