Apple-Rosemary Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Apple-Rosemary Chicken

1. Boneless, skinless chicken breasts - 4
2. Salt - ½ teaspoon
3. Ground black pepper - ¼ teaspoon
4. All-purpose flour - ¼ cup
5. Bacon, chopped - 3 slices
6. Butter - 1 tablespoon
7. Firm apple, cored and cut into 1/2-inch slices - 1
8. Onion, vertically sliced - ½
9. Garlic, thinly sliced - 2 cloves
10. Sodium-free chicken broth - ½ cup
11. Apple cider - ½ cup
12. Minced fresh rosemary - 2 tablespoons
13. Lemon juice - 2 tablespoons

How to cook deliciously - Apple-Rosemary Chicken

1. Stage

Pound chicken breasts with a tenderizer to an even thickness and sprinkle with salt and pepper on both sides. Place flour in a large plastic resealable bag. Add chicken breasts one at a time and shake to coat with flour. Remove from the bag, shake off excess flour, and set aside.

2. Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.

3. Stage

Add butter to the reserved bacon fat and cook over medium heat until melted. Add chicken and cook until no longer pink in the center and a meat thermometer reaches 165 degrees, about 3 to 4 minutes on each side, depending on the thickness of the breasts. Remove from skillet and keep warm.

4. Stage

Add apple, onion, and garlic to the skillet. Cook, stirring occasionally, for 3 to 4 minutes. Mix in chicken broth, apple cider, rosemary, and lemon juice. Cover and simmer until apple and onion are tender, about 4 minutes. Remove apple and onion to a plate and keep warm. Leave pan juices in the skillet.

5. Stage

Bring pan juices to a boil and cook until slightly reduced and flavor has intensified, about 3 minutes. Return chicken, apple, and onion to the skillet, and reheat briefly until warm. Serve garnished with the pan sauce and crisp bacon.