Saturday, January 28, 2012

Chicken with Apples & Cider

Its been a really long time since I've posed a recipe. Probably because it's been a long time since I've made anything I felt was absolutely remarkable. Tonight's dinner was just that, remarkable, so I'm going to share the recipe with you. If you enjoy cooking, and like apples, I really recommend this recipe. It's the perfect blend of sweet and savory.

Chicken with Apples & Cider
(From Weight Watchers New Complete Cookbook)

  • 2 TBSP Vegetable Oil

  • 1 Granny Smith Apple, cored and sliced

  • 1 TBSP Packed dark brown sugar

  • 4 (4 OZ.) Skinless boneless chicken breasts

  • 1/4 tsp Cinnamon

  • 1/4 tsp Salt

  • 1/4 tsp pepper

  • 1 medium onion, thinly sliced & separated into rings

  • 1/2 c. Apple cider

  • 1/4 c. Cider vinegar

  • 2 c. Hot cooked wide egg noodles

In a large non-stick skillet over medium heat, heat 1 TBSP oil. Saute the apples until lightly browned, about 5 minutes. Sprinkle with brown sugar; cook, stirring frequently, until tender, about 3-5 minutes longer. Transfer to a plate.

On a sheet of wax paper, pound chicken breasts flat and sprinkle with cinnamon, salt, and pepper. Heat remaining 1 TBSP of oil in the skillet over medium heat, saute chicken until browned, 4-5 minutes on each side. Transfer to another plate. Start egg noodles.

In the skillet, cook the onions, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning sauce over chicken until chicken is cooked through and liquid is reduced by half, 4-5 minutes.

Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the heated noodles on plate, top with chicken mixture, spoon remaining liquid/sauce over chicken and noodles. Serve with green vegetables.

{Serves 4; 1 Chicken breast, 1/2 cup noodles, sauce; 352 Calories, 11g Fat, 1g Sat. Fat, 0g Trans Fat, 89mg Chol, 273mg Sodium, 36g Carbs, 2g Fiber, 27g Protein, 35mg Calcium; PointsPlus: 9}

This recipe was absolutely fantastic. I loved it and so did Matt. He liked it so much, in fact, that I'm going to make it again on Valentine's Day, with poached pairs, broccoli, and sugar-free pudding parfaits. Should be a nice meal. If you make it, please let me know if you enjoyed it--I'm sure you will!

Finally, I apologize for some of the slightly blurry pics. I took them with my iPhone 3GS and adjusted them with (an app I absolutely love). Some of them are okay, some slightly less so. There's just not enough light in my kitchen without natural light. Someday, I'm gonna get the iPhone 4 and my pics will improve (I hope).