Sautéed Chicken and Apples with Rosemary
One-skillet sautéed chicken and apples with rosemary is an easy weeknight dinner with big flavor, perfect for celebrating fall!
Yield: 4 servings
Ingredients
- ½ tablespoon unsalted butter
- ½ tablespoon extra-virgin olive oil
- 1 small sweet onion, thinly sliced (about 1 cup)
- 2 small red apples, sliced
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 1 heaping tablespoon fresh rosemary, finely chopped, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
Instructions
- Heat butter and oil in a large saute pan over medium-high heat.
- Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
- Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
- Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
- Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
- Serve chicken and apples with extra pan juices and enjoy!
Notes
Apples: I use either a regular red McIntosh or a Gala apple in this recipe -- both work great.
Butter: You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.
Serving: Serve with potatoes, polenta or rice. Or just some bread.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 17g | Protein: 54g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 148mg | Sodium: 398mg | Fiber: 3g | Sugar: 12g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
