The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.
|Prep Time:||20 minutes|
|Ready in:||20 minutes|
|Ease of Prep:||Moderate|
|2 apples , preferably Braeburn, peeled and thinly sliced|
|1 tablespoon lemon juice|
|1/4 teaspoon ground cinnamon|
|3 teaspoons extra-virgin olive oil , divided|
|3 teaspoons unsalted butter , divided|
|1 1/8 teaspoons herbes de Provence (see Note), divided|
|1/2 teaspoon salt|
|1/4 teaspoon freshly ground pepper|
|1 1/2 pounds boneless, skinless chicken breasts , trimmed|
|1 cup reduced-sodium chicken broth|
|1 teaspoon freshly grated lemon zest|
- Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
- Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
- Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
- Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||191 cal||Carbohydrate Servings:||1/2|
|Carbohydrates:||6 g||Dietary Fiber:||1 g||Cholesterol:||72 mg|
|Fat:||6 g||Sodium:||292 mg||Saturated Fat:||2 g|
|Protein:||27 g||Potassium:||342 mg||Monounsaturated Fat:||2 g|
|Nutrition Bonus:||Niacin (65% daily value), Selenium (29% dv).|