• 6servings
  • 20minutes
  • 191calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsNatrium, Fluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 apples , preferably Braeburn, peeled and thinly sliced

  2. 1 tablespoon(s) lemon juice

  3. 1/4 teaspoon(s) ground cinnamon

  4. 3 teaspoon(s) extra-virgin olive oil , divided

  5. 3 teaspoon(s) unsalted butter , divided

  6. 1 1/8 teaspoon(s) herbes de Provence (see Tips & Techniques) , divided

  7. 1/2 teaspoon(s) salt

  8. 1/4 teaspoon(s) freshly ground pepper

  9. 1 1/2 pound(s) boneless, skinless chicken breasts , trimmed

  10. 1 cup(s) reduced-sodium chicken broth

  11. 1 teaspoon(s) freshly grated lemon zest

Instructions Jump to Ingredients ↑

  1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.

  2. Mix 1 teaspoon herbes de Provence, salt, and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.

  3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.

  4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

  5. Carb Servings: 1/2 fruit, 3 1/2 lean meat, 1 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Niacin (65% daily value), Selenium (29% dv).


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