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| RECIPE FOR CHICKEN WITH APPLES AND ONIONS |
Title: Chicken With Apples And Onions
Category: Chicken
Serves: 6
Ingredients:
| 2.00 | tb | Vegetable oil | | 1.00 | tb | Unsalted butter | | 6.00 | | Chicken breast halves, | | | -patted dry on paper towels | | | Flour (about 1/2 cup, spread | | | -on a dinner plate) | | | Salt and freshly ground | | | -black pepper to taste | | 1.00 | lg | Onion, sliced | | 0.25 | c | White vermouth | | 0.50 | c | Chicken broth | | 1.00 | lg | Tart apple, peeled, halved, | | | -cored, and | | | Sliced | | 1.00 | tb | Chopped fresh parsley |
Instructions:
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.
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