• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Fluorine, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breasts (1-1 1/4 pounds total)

  2. Salt & freshly ground pepper

  3. 1 tablespoon extra-virgin olive oil, divided

  4. 2 Granny Smith apples, peeled, cored and thickly sliced

  5. 1/4 cup finely chopped shallots

  6. 1 teaspoon dried thyme

  7. 1/2 cup apple cider

  8. 1/2 cup reduced-sodium chicken broth

  9. 1 tablespoon reduced-fat sour cream

  10. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

  2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.

  3. Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.


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