Sauteed Chicken With Apples Recipes

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:

• Pound chicken breasts until each is about 3/4 inch thick.
• Heat the oil in a large skillet and saute the chicken for about 3 minutes per side.
• Add the apple, cider, onion, garlic, thyme, and salt.
• Cover and simmer 6-8 minutes until chicken is cooked through and tender.
• Remove the chicken, apple, and onion from the pan.
• Bring the remaining sauce to a boil and cook 5 minutes or until slightly thickened.
• Whisk in the mustard and serve over the chicken.

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
• In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate.
• In a large skillet, heat ¼ inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm.
• In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets.

Steps:

• Season the chicken with the allspice, turmeric, 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Add the apples, onion and a pinch of salt to the skillet. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add the lemon juice to the skillet and cook, scraping up any browned bits, 30 seconds. Add the chicken broth and bring to a boil, then reduce the heat to maintain a simmer. Arrange the chicken on top of the apple mixture. Cover and cook until the chicken is cooked through and the sauce is slightly reduced, 6 to 9 minutes.
• Meanwhile, heat the remaining 1 tablespoon plus 2 teaspoons olive oil in a separate large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the chard stems and season with salt and pepper. Cook, stirring, until softened, 3 minutes. Add the chard leaves; cook, stirring, until wilted, about 2 minutes. Serve with the chicken and apples.

Steps:

• Trim breasts of fat.
• Season chicken with 1 tsp curry powder, salt and pepper.
• Heat 2 tbsp butter in a skillet on medium heat.
• Add sugar and apples.
• Saute until apples soften- about 8 minutes.
• Remove apples and add remaining 1 tbsp butter to pan.
• Add chicken breasts and remaining curry powder.
• Saute for 5 minutes on each side, or until golden.
• Pour in wine and bring to boil.
• Reduce liquid until only about 2 tbsps remain.
• Reduce heat.
• Add yogurt OR whipping cream.
• Simmer for 2 minutes.
• DO NOT LET THE YOGURT BOIL!
• When sauce is thickened and chicken juices run clear, stir in the apples.
• Sprinkle with chopped mint.
• Serves 4.

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add parsnip; sauté until beginning to brown, about 2 minutes. Add apple and chopped thyme; cook until parsnip and apple are tender, about 6 minutes. Transfer parsnip mixture to plate.
• Sprinkle chicken with salt and pepper. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add 2 chicken breasts; sauté until cooked through and golden, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Repeat with remaining 2 chicken breasts.
• Add Sherry to same skillet. Stir over medium-high heat, scraping up browned bits. Add parsnip mixture and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in butter. Season sauce with salt and pepper. Spoon over chicken; garnish with thyme sprigs.

Steps:

• Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
• Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
• Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.