| Features Boneless Chicken Breast, Granny Smith Apples and Craisins Sweetened Dried Cranberries
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Ingredients: |
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12 |
Granny Smith apples, peeled and sliced 1/4-inch thick |
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2 Tbsp. |
Lemon juice |
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24 |
Boneless, skinless chicken breast halves |
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as needed |
Salt and ground white pepper |
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12 Tbsp. |
Butter |
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1 1/2 cups |
Marsala wine |
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3/4 cup |
Apple jelly |
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2 cups |
Craisins Sweetened Dried Cranberries |
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garnish |
Chopped fresh parsley |
Instructions:
- Note: This dish should be prepared in 3 batches, using 1/3 of each ingredient per batch.
- Place apple slices in a large bowl; toss with lemon juice.
- Season chicken with salt and pepper; set aside.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add apple slices. Cook 3 minutes or until apples begin to soften. Remove from pan; set aside.
- Melt 2 tablespoons of butter in skillet. Add chicken. Cook until no longer pink inside, about 4 minutes per side. Place in a full hotel pan.
- Stir wine and jelly into skillet. Bring to a boil, scraping up the browned bits from the pan.
- Return apples to the skillet. Add dried cranberries. Cook 1 to 2 minutes or until slightly thickened. Spoon over chicken. Garnish with parsley.
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