Monday, April 25, 2011
3 TBSP Extra Virgin Olive Oil
6 Boneless,Skinless Chicken Breats
1-2 TBSP Mrs Dash Table Blend
1 TBSP Garlic Powder( NOT salt)
Salt & Pepper
1 large red onion finely chopped
5 fresh Thyme sprigs ( leaves removed and chopped)
3 garlic cloves minced( or the preminced garlic 1 1/2 TBSP)
1 Gala Apple peeled,cored and cut into thin wedges
2 TBSP Dark Brown Sugar
1/2 Cup Apple Cider
3 TBSP Apple Cider Vinegar
2 Cups Chicken Stock(or Broth)
3 TBSP Cold *real* Butter
1/2 cup of fresh parsley ( we used Italian flat leaf) ( about 2 generous handfuls) Chopped
Preheat oven to 500 degrees
You will need a large oven-safe skillet that will be able to hold all 6 chicken breasts.
Preheat skillet over medium-high heat with the Olive Oil ( Do a circle 3 times around the pan. Season the chicken breasts liberally and add them to the skillet and brown on both sides ( about 6 minutes total). Place skillet in oven to cook for about 10 minutes more or until juices run clear.
Return the skillet to the stove over medium high heat and add the onions,thyme,minced garlic,apples and brown sugar. Cook, stirring frequently, for about 4-5 minutes. Add both the apple cider and apple cider vinegar and cook for about 3-4 minutes. Add the chicken stock(broth) then turn heat up to high and simmer until liquid is reduced bu 1/2 and is slightly thickened. Turn the heat off and add the butter and parsley and stir gently until butter is incorporated. Place chicken breast on plate and serve the sauce over the top of it.