Apple-Sage Chicken Saute
Prep Time: 10 min
Cook Time: 20 min
All too often we forget that apples can star in the saute pan as well as the fruit bowl. Make them buttery and sage-scented and cozy them up beside juicy chicken and you’ve got the best of market fresh dining. You won’t find a more delicious use for that “apple a day.”
Contributed By: Developed for CFC by Monda Rosenberg
boneless, skinless chicken breasts
boneless, skinless chicken thighs
1 tbsp (15 mL)
1 cup (250 mL)
1 cup (250 mL)
2 tbsp (30 mL)
1 tsp (5 mL)
Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown. Meanwhile core the unpeeled apples and cut into 8 wedges each. Whisk juice with the Dijon to evenly blend.
When chicken is browned, pour the juice mixture overtop. Sprinkle with the sage and thyme. Arrange apple wedges around the chicken. Reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and a meat thermometer reaches 165°F (74°C), about 4 minutes a side for breasts and 3 minutes for thighs. Turn apples occasionally. Remove chicken and apple wedges to a platter.
Turn heat to high. Use a wooden spoon to scrape browned bits from the pan bottom. Boil, uncovered and stirring occasionally, until juice is reduced to a thick glaze, about 3 minutes. Pour any chicken juices collected on the plate into the sauce. Spoon or pour over the chicken.