Best Sauteed Chicken Breast With Apple Curry Sauce Recipes

CURRY CHICKEN WITH APPLESAUCE

Steps:

• In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
• Add onions; sauté for about 10 minute.
• Add in ginger and garlic; sauté for 1 minute.
• Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
• Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute).
• Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
• Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
• Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes).
• Season with salt and pepper.

SAUTEED CHICKEN WITH CURRIED 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.

CHICKEN AND APPLE CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
• Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

APPLE CURRY CHICKEN

Steps:

• Melt the butter in a small saucepan and saute the curry powder, apple and onion until the onion is transparent Add the soup and cream and combine.
• Reduce heat to lowest setting.
• Salt and paprika the chicken and place the pieces in a layer on a shallow buttered baking pan.
• Pour the sauce evenly over the chicken and bake uncovered at 350 for 60 minutes (or until chicken is very tender).

SAUTEED CHICKEN WITH APPLES

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.

ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES

Steps:

• Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
• Preheat the oven to 375 degrees F (190 degrees C).
• Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
• While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

DEE'S CURRIED CHICKEN WITH APPLE

Steps:

• 1. Prepare and chop chicken, onions. & apples and set aside. Make rice or couscous while cooking curry.
• 2. In large deep skillet, melt butter and olive oil together. Add onion and saute a few minutes. Add apple and saute a few more minutes until crisp/soft.
• 3. Sprinkle flour over mixture and cook for 2 minutes to cook out flour taste. Add currys and all spices. Stir in chicken broth, coconut milk and apple juice. Stir and cook over medium heat until thick and bubbling, adding more liquid if needed. Stir in chicken and cook another 10 minutes. Add more curry to suit ur taste. Serve over rice or couscous. Enjoy!
• 4. Note about the curry: Start with the lesser amount and add more at the end before the chicken if u desire a stronger curry taste, as I do.

SAUTEED CHICKEN WITH APPLES

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.