Chicken with apples and onions

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 tablespoon Unsalted butter
6 Chicken breast halves, patted dry on paper towels
1 large onion, sliced
1 large tart apple, peeled,
1 tb chopped fresh parsley
Flour (about 1/2 cup, spread on a dinner plate)
Salt and freshly ground black pepper to taste

Directions

¼ c white vermouth

½ c chicken broth

: - halved, cored, and : - sliced

Put the oil and butter in a large skillet placed over moderately high heat. Dredge the chicken in the flour, shaking off the excess. Brown the chicken breasts in batches in the butter-oil; transfer to a side dish. Season with salt and pepper Add the onions to the skillet.

Stir-cook over low heat for 5 minutes. Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes. Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through.

Remove the chicken; reduce the cooking liquid if it is not already lightly condensed. Season with salt and pepper; spoon over the chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium [THE WASHINGTON POST; October 31, 1990] Posted by Fred Peters.

Submitted By SHARON STEVENS On 10-04-94

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