Apple Sauce Chicken Recipes

Steps:

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Steps:

• Wash and dry chicken breasts, cut each breast lengthwise into 4 pieces.
• Place in single layer in foil-lined 13x9x2” baking pan.
• Set aside.
• In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic.
• Add applesauce.
• Cook over medium heat, stirring constantly, until mixture starts to boil.
• Spread evenly over chicken.
• Bake at 400F about 20 minutes or until chicken is tender and juices run clear.
• Garnish with green onions and serve hot over rice if desired.

Steps:

• Combine 1 cup Applesauce with a pinch of minced garlic, 2 tablespoons soy sauce, and a dash of black pepper.
• Cover chicken and marinate for 1/2 hour.
• Bake chicken covered in mixture at 350 degrees until cooked through.
• So yummy and juicy. I like to serve it with a little rice and sauted green beens.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
• Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
• TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and coat in flour, shaking off the excess. Add 2 tablespoons vegetable oil to the pan. Place the chicken smooth-side down in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the red onion and apple to the skillet, along with 1 tablespoon vegetable oil if the pan is dry. Increase the heat to high and cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and bring to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
• Remove the chicken from the oven; add any collected juices to the pan sauce. Divide the chicken among plates and spoon the apple, onion and sauce over each piece. Sprinkle with the parsley.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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Steps:

• Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
• Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Steps:

• In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm., Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

Steps:

• In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

Steps:

• Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
• Stir in brown sugar and mix well; if desired, top with ice cream and serve.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
• Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.

Steps:

• Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
• Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

Steps:

• In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl, combine the remaining ingredients; pour over chicken.
• Cover and cook 7-10 minutes longer.

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.