Best Chicken With Apple Cream Sauce Recipes

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CHICKEN WITH CREAMY APPLE-MUSHROOM SAUCE



Chicken with Creamy Apple-Mushroom Sauce image

"When I found this recipe, I knew I could lighten it up," says Katherine Major of Kingston, Ontario. "Everyone loves the smooth sauce, tender chicken and mild apple flavor.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
3 cups sliced fresh mushrooms
1 medium onion, sliced
2 garlic cloves, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups thinly sliced peeled tart apples (about 2 medium)
2 tablespoons cornstarch
3/4 reduced-fat evaporated milk, divided
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 440mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN WITH APPLE CREAM SAUCE



Chicken with Apple Cream Sauce image

Have to admit, I haven't tried this one yet. Saw it at my mother's and the easiest way to save a recipe is to type it in here at Zaar. So here it is for you and for me to try. Looks wonderful.

Provided by Mysterygirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
salt and pepper
1 tablespoon vegetable oil
1/4 cup apple juice concentrate
1 teaspoon lemon juice
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
3/4 cup whipping cream
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 medium unpeeled red apple, chopped
hot cooked brown rice
hot cooked wild rice

Steps:

  • Season chicken with salt and pepper.
  • In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
  • Add juice concentrate, lemon juice and rosemary to skillet.
  • Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
  • Remove chicken from the skillet.
  • In a small bowl, whisk together cornstarch and cream.
  • Add cream mixture to skillet.
  • Cook, stirring until thickened, about 1-2 minutes.
  • Stir in parsley.
  • Return chicken to skillet.
  • Heat about 2 minutes.
  • To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
  • Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
  • Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

CHICKEN WITH APPLE, ONION AND CIDER SAUCE



Chicken with Apple, Onion and Cider Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 to 3 tablespoons vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 tablespoons apple cider vinegar
1 1/2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter
1 handful fresh parsley, roughly chopped

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.

CHICKEN WITH APPLE CIDER SAUCE



Chicken with Apple Cider Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon apple cider vinegar
3/4 cup apple cider
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

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.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

APPLE FILLED CHICKEN IN PECAN CREME SAUCE



Apple Filled Chicken in Pecan Creme Sauce image

Apples and Cheese pocketed inside moist chicken are perfectly complimented by a very rich egg-based sweet creme sauce. This recipe is elegant but uses simple ingredients, and easy on the pocketbook!

Provided by ELFINDANCER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 55m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breast halves
2 slices provolone cheese, halved
1 Granny Smith apple - peeled, cored and thinly sliced
1 shallot, sliced
2 tablespoons milk
½ cup Italian seasoned bread crumbs
3 egg yolks
⅓ cup white sugar
¼ cup white wine
½ teaspoon vanilla extract
¼ cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking pan.
  • Using a sharp knife, carefully cut a large pocket in each chicken breast. (Hint: Cutting close to the smooth side of the breast ensures no holes in the chicken.) Place 1 half-slice of provolone inside each chicken, followed by half of the apple slices, and a small amount of shallot or onion, to suit your tastes. Top with the remaining half slice of provolone. Pull the chicken back together, sprinkle with a small amount of milk, and coat with breadcrumbs. Place stuffed breasts on baking pan.
  • Bake in preheated oven for 30 to 35 minutes, or until no longer pink, and juices run clear.
  • While the chicken bakes, you may start your sauce. In a double boiler over lightly simmering water, combine the egg yolks and sugar. Beat until the yolk lightens and froth forms. Slowly add the wine, stirring constantly, until the sauce thickens. Remove from the heat and stir in the pecans and vanilla. The sauce looks nice served under the chicken with a small amount drizzled over it.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 71.3 g, Cholesterol 396.5 mg, Fat 28.2 g, Fiber 3.9 g, Protein 45.2 g, SaturatedFat 8.7 g, Sodium 778.6 mg, Sugar 44.2 g

CHICKEN WITH APPLE-BRANDY CREAM SAUCE



Chicken With Apple-Brandy Cream Sauce image

Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
4 boneless skinless chicken breast halves
all-purpose flour
3 golden delicious apples, peeled, cored, sliced
1/2 cup Applejack or 1/2 cup calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat with flour, shaking off excess.
  • Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
  • Transfer to platter.
  • Pour off all but 1 tablespoon butter from skillet.
  • Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
  • Using slotted spoon, transfer apples to platter with chicken.
  • Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
  • Season with salt and pepper.
  • Return chicken and apples to skillet and heat through, about 2 minutes.
  • Arrange chicken on plates.
  • Spoon apples and sauce over and serve.

SAUTEED CHICKEN WITH APPLES



Sauteed Chicken with Apples image

A quick, delicious meal of sauteed apples and chicken. Add a salad or a vegetable and you've got dinner.

Provided by JoeC

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 8

3 tablespoons peanut oil
2 medium skinless, boneless chicken breasts, cubed
2 unpeeled apples, cored and cubed
1 tablespoon grated ginger, or more to taste
1 bunch green onions, chopped
2 cups sliced mushrooms
2 tablespoons honey
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 493.6 calories, Carbohydrate 47.4 g, Cholesterol 64.6 mg, Fat 23.7 g, Fiber 7 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 157.8 mg, Sugar 35.4 g

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