Saturday, October 6, 2012

Skillet Chicken with Cranberries & Apples

Skillet Chicken with Cranberries & Apples
Amy Foster of Gilcrest Farms (Davidson Market) has contributed her version of an Eating Well recipe to prepare one of their fabulous chickens for a sumptuous dinner repast.
Celebrate the flavors of Fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor, try dried cranberries instead of fresh. Serve with quick-cooking wild rice and roasted Brussels sprouts.
1 LB Gilcrest chicken tenders, trimmed and cut in half on the diagonal
¾ TSP dried thyme, divided
2/4 TSP salt, divided
¼ TSP freshly ground pepper
2 TBL canola oil, divided
2 crisp red apples—Braeburn, Fuji, or Gala, thinly sliced
1 large red onion, quartered and sliced
¾ cup apple cider, or apple juice, divided
1 cup cranberries, fresh or frozen (thawed)
1 TBL all purpose flour
1.       Sprinkle both sides of chicken tenders with ¼ TSP each thyme, salt and pepper. Heat 1 TBL oil in a large skillet over medium-high heat. Reduce heat to medium, and add chicken. Cook, stirring until lightly browned on all sides, 3-4 minutes total. Transfer to clean plate.

2.       Add the remaining 1 TBL oil to the pan. Add apples, onion, 2 TBL cider (or juice) and remaining ½ TSP each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring for 1 minute. Return the chicken to the pan and pour in the remaining cider. Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.
Serves 4.

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