- 4 boneless, skinless chicken breasts
- 1/4 teaspoon salt, (more to taste)
- 1/4 teaspoon freshly ground black pepper, (more to taste)
- 3 teaspoons olive oil, or canola oil
- 2 Granny Smith apples, peeled, cored and thickly sliced
- 1/4 shallots, finely chopped
- 1 teaspoon dried thyme
- 1/2 apple cider
- 1/2 low-sodium chicken broth
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon fresh parsley, chopped
Season chicken breasts on both sides with salt and pepper. In large heavy skillet, heat half the oil over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to plate and tent with foil.
Reduce heat to medium and add remaining oil to skillet. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to simmer. Cook until slightly thickened, about 3 minutes.
Return chicken and juices to skillet; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to warmed platter. Stir sour cream and parsley into sauce. Season with additional salt and pepper if desired, and spoon over chicken.
When saut?ing poultry, meat or fish? the first goal is to get a caramelized, slightly crusted exterior while keeping the inside moist and tender, and, also obtaining a quick delicious pan sauce.