Thursday, May 16, 2013

Chicken and Apples in Creamy Sauce

(based on a recipe at

4 boneless skinless chicken breasts
1 apple, cored and sliced (peeled or unpeeled)
¼ c butter
½ c heavy (whipping) cream or sour cream
½ c white wine or ½ c apple juice
1 t thyme

Pan fry chicken in half the butter just until no longer pink in the middle, turning once to brown both sides. Remove chicken from pan and keep in a warm place or cover with foil. Add the rest of the butter, apples and thyme and fry until the apples are as crisp or tender as you like. Pour apples over the chicken and keep warm. Deglaze the pan with wine, cider or juice, scraping all the browned bits off the bottom.

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