Creamy Apple Cider Chicken
Ingredients
- 6 boneless skinless chicken breast halves 6-oz.
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon olive oil divided
- 3 Granny Smith apples peeled, cored and thickly sliced
- 1/3 cup chopped onion
- 1 1/2 teaspoons dried thyme
- 3/4 cup apple cider
- 3/4 cup low sodium chicken broth
- 1 1/2 tablespoons low-fat sour cream
- 1 1/2 tablespoons chopped fresh parsley
Instructions
- Season chicken on both sides with salt and pepper to taste.
- Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat; add chicken and sauté for 3 minutes per side or until well browned; transfer to a plate and keep warm.
- Reduce skillet heat to medium and add remaining oil.
- Add apples, onion, and thyme; cook and stir until apples and onion are softened, 2 to 3 minutes. Add cider and broth; bring to a simmer and cook until slightly thickened, about 3 minutes.
- Return chicken and accumulated juices to the skillet.
- Reduce heat to low and simmer until chicken is cooked through, about 4 minutes; transfer chicken to a warmed platter.
- Stir sour cream and parsley into the skillet and season with salt and pepper; spoon sauce over chicken.
Notes
SERVING SUGGESTION: Steamed baby red potatoes and steamed broccoli spears.
VEGETARIAN: Use non-breaded faux chicken patties and vegetable broth.
KOSHER: Use cultured soy instead of sour cream.
GLUTEN-FREE: Make sure cider and broth are gluten-free.
NUTRITION: Per serving: 268 Calories; 5g Fat; 41g Protein; 13g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2
Fat; 0 Other Carbohydrates. Points: 6
Fat; 0 Other Carbohydrates. Points: 6
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