Made a small modification... My kids may die if they see an onion, so I skipped the onion and cooked some pecan chips with the apples instead. Very tasty.
Yum! I loved this - the flour mixture for the chicken was perfect, and I loved the baked apple/onion combo. It is sweet - I like sweet sides with my main dish. I make this exactly by the recipe. I even cut my chicken into a 3 oz piece which was a VERY small serving. I also pounded the chicken flat before cooking, which is my preference. One note is that you have to like baked apples to like this dish - similar to the ones served at places like Cracker Barrel. My husband didn't like this, but he just doesn't like baked apples.
This turned out really sweet for me. I used a Jonathan apple, which was way too sweet. I also didn't think there was enough syrup stuff so I mistakingly added a little more juice. It turned out way too sweet, which was weird. Otherwise good, maybe add some bacon for a more complex flavor combination.
Made this for company, and it was a big hit. Forgot the apply jelly in the chaos of cooking all of dinner, but still turned out great. Can't wait to try it on a less crazy night.
Very good, we really enjoyed this! Lowfat too!
Really good, really different. I also add a tad of garlic to the saute. Served it over mashed potatoes that I prepared with chicken broth.
Loved. loved, loved this recipe!!! It took me just over a half hour to prepare and cook it. (I peeled the apples). I used already cooked chicken strips, but still floured it. I omitted the onion (not a fan) and substituted garlic. It was sweet and delicious. And it's only 5 points for WW. I will definitely be making this again! Thanks for a great recipe!
This is such a fabulous way to cook chicken and SO easy. It's quick enough to for a quick midweek meal and and elegant enough to serve at a dinner party. Except for adding some minced garlic in step 8, I made this exactly to the recipe. I used Granny Smith apples which I left unpeeled. Everyone loved the blend of flavours. I'll be making this again. Thank you for sharing this scrumptious recipe, LAURIE!