Chicken Smothered With Apples & Onions

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a delicious and moist chicken that has a sweet apple and onion chunky sauce covering it. Makes your mouth smile from the inside out!

Ingredients Nutrition

Directions

  1. Heat a sauce pan to medium.
  2. Peel and slice the apples into small chunks.
  3. Slice the onion.
  4. Add the margarine to sauce pan.
  5. Add the onions when margarine has melted.
  6. Cook until softened - about 5 minutes on medium heat.
  7. Add the water, apples and cinnamon and cook until soft - about 10 minutes.
  8. If the apples are tart, add 1 tbsp brown sugar.
  9. While the apple mixture is cooking, heat a frying pan to medium.
  10. Add the margarine.
  11. Season chicken breasts with salt, pepper and garlic powder to taste.
  12. Add the chicken to the frying pan and brown on both sides - about 10 minutes.
  13. Mix cornstarch and wine together in a bowl.
  14. When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
  15. Stir to loosen any bits from the pan.
  16. Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
  17. Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
  18. Serve with apple mixture spooned over chicken.

Reviews

(2)
Most Helpful

Fantastic! The flavor was wonderful. I used a really sweet Gala apple, so I omitted the brown sugar, but added a little extra cinnamon. Like the previous reviewer, I also cooked it all in one pan to save on dishes, and it worked out quite well. I served it with a nice green salad and Recipe #248074. Thanks for a great recipe!

Starrynews December 06, 2007

Tasty. I browned the chicken first 2-3 minutes each side and set aside, then made the sauce and returned the chicken to the pan to cook for 10 minutes....saves on having to clean two pans in lieu of one. Used the brown sugar, but probably didn't really need to. Thanks much!

CulinaryQueen November 22, 2006

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