Recipe
from Janice Cole via Epicurious
Adapted
and Husband-Tested in Alice’s Kitchen
This was a big hit at our house. You
can’t go wrong with these ingredients. They were meant for each other. This
dish is simple enough to make on a weeknight, but nice enough to serve to
guests at a dinner party. The original
recipe calls for using the oven and does not include onions or sherry. I read the reviews of this recipe and adapted
it according to the reviews. Yum!
4
boneless skinless chicken breast halves (You could also use
boneless chicken thighs.)
Kosher salt
Freshly
ground pepper
1 Tablespoon
chopped fresh rosemary or 2 teaspoons dried, crushed
1 Tablespoon
unsalted butter
1 ½ teaspoons
olive oil
1/3 cup
dry sherry or white wine
1 small
sweet onion, thinly sliced
2-4
peeled Honeycrisp or Fuji apples, cored and sliced ¼ inch thick
2 ounces (1/3 cup) Stilton cheese, crumbled (You could use any blue cheese or feta cheese or goat cheese.)
Season
the chicken breasts well with salt and pepper, and sprinkle with the rosemary. Melt the butter with the oil in a large
nonstick skillet over medium-high heat. Cook the chicken until browned on both
sides, turning once. Transfer to a platter.
Cover with foil tent or a lid. Add the apple and onion slices to the
skillet and cook over medium-high heat for 3 minutes, or until slightly
softened and lightly browned. Add the sherry to the skillet deglazing the pan,
scraping the browned bits from the skillet. Add the chicken along with any
juices that have accumulated back to the skillet on top of the onions and
apples. Cover and simmer a few minutes until the chicken is cooked through.
Remove the lid and scatter the cheese over the chicken and apples. Replace the lid and remove the skillet from
the heat. Allow the cheese to melt. While the cheese is melting, wash and dry the
platter. Place the chicken back on the
clean platter, surround the chicken with the onion/apple mixture and drizzle
the whole thing with the cheese sauce.
1 comment:
Thanks, Alice! Gonna try this on the hubby tonight!
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