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Categories:
chicken breasts canola oil unsalted butter brown sugar apples shallots chicken broth white wine vinegar thyme butter
Viewed: 59 - Published at: 9 months agoIngredients
- 4 skinless chicken breasts
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1 tablespoon packed brown sugar
- 2 apples (golden delicious), peeled, quartered, cored, and sliced into 1/4-inch-thick wedges
- 1/2 cup sliced shallots (2 to 3)
- 14 oz (1 can) reduced-sodium chicken broth
- 2 tablespoons white wine vinegar
- 2 sprigs fresh thyme
- 1 teaspoon of floor mixed with 1 teaspoon of room-temperature butter
Method
- Pat chicken dry and rub with salt and pepper. Heat oil in a heavy skillet over moderately high heat. Brown chicken, turning over once, 6 to 8 minutes total. Move chicken to a plate.
- Add butter, apples, and shallots to skillet and cook over moderate heat, stirring occasionally, until apples are tender. Add brown sugar and stir occasionally until mixture is deep brown.
- Add vinegar and stir until liquid evaporates.
- Add broth, and thyme, bring to boil and deglaze skillet. Return chicken to skillet along with any juices accumulated on plate. Reduce heat and simmer, loosely covered, until chicken is cooked, 20 to 25 minutes.
- Remove chicken and place in warmer. Reduce sauce by half. Strain liquid into a sauce pan with a fine strainer (slightly mash solids in strainer to remove liquid) then further reduce liquid until 1/2 to 3/4 of a cup remains. Discard solids. Slowly whisk in floor and butter mixture.
