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| Chef | |
| Submitted | August 16th 2008 |
| Cuisine | American |
| Category | Main Course |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
2 apples, peeled and thinly sliced
1 Tablespoon lemon juice
1/4 ground cinnamon
3 Teaspoons extra virgin olive oil
3 Teaspoons butter, divided
1 1/8 Teaspoons herbs de provence, divided
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
4 boneless skinless chicken breast
1 Cup chicken broth
Chicken or pork chops.
Directions
Toss apples with lemon juice and cinnamon in a small bowl.
Heat 1t oil and 1t butter in a medium non stick skillet over medium high heat. Add apples and cook until tender.
Mix 1t herbs de provence, salt and pepper.
Place chicken (or chops) between sheets of plastic wrap and pound with a meat mallet to 1/2" thick. Sprinkle both sides with herb mixture.
Heat 1t oil and 1t butter in skillet, cook chicken (or chop) until no longer pink. Remove and keep warm.
Add broth and remaining 1/8t herbs to skillet, cook until slightly reduced. Spoon sauce over chicken (or chop) and serve with apples.
Heat 1t oil and 1t butter in a medium non stick skillet over medium high heat. Add apples and cook until tender.
Mix 1t herbs de provence, salt and pepper.
Place chicken (or chops) between sheets of plastic wrap and pound with a meat mallet to 1/2" thick. Sprinkle both sides with herb mixture.
Heat 1t oil and 1t butter in skillet, cook chicken (or chop) until no longer pink. Remove and keep warm.
Add broth and remaining 1/8t herbs to skillet, cook until slightly reduced. Spoon sauce over chicken (or chop) and serve with apples.
Citation: from Healthy in a Hurry