Poached Chicken Breasts in Wine and Applesauce
1 cup applesauce
6 boneless and skinless, single chicken breasts
1/2 cup semi-dry white wine
1 tablespoon olive oil
2 garlic cloves, chopped fine
1 teaspoon crumbled thyme leaves
1/2 teaspoon each salt and pepper
Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper and pour wine over all. Cover and refrigerate for at least 1/2 hour.
Heat oil on high heat in a skillet. Saute garlic until just slightly browned.
Add chicken breasts, reserving wine and sear on both sides.
Lower heat to medium. Pour in reserved wine and applesauce. Cover and simmer about 15 minutes. Adjust seasonings. Serve with green vegetable and crusty bread.
Servings: 3-6
Source: New York Apple Association
1 cup applesauce
6 boneless and skinless, single chicken breasts
1/2 cup semi-dry white wine
1 tablespoon olive oil
2 garlic cloves, chopped fine
1 teaspoon crumbled thyme leaves
1/2 teaspoon each salt and pepper
Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper and pour wine over all. Cover and refrigerate for at least 1/2 hour.
Heat oil on high heat in a skillet. Saute garlic until just slightly browned.
Add chicken breasts, reserving wine and sear on both sides.
Lower heat to medium. Pour in reserved wine and applesauce. Cover and simmer about 15 minutes. Adjust seasonings. Serve with green vegetable and crusty bread.
Servings: 3-6
Source: New York Apple Association
MsgID: 3126017
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Apples (40)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Apples (40)
Board: Daily Recipe Swap at Recipelink.com
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