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Source: The Working Family's Cookbook

Chicken Breasts with Apples
This dish is also great with medallions of pork.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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3 tablespoons butter or margarine
1 tablespoon shallot, or onion, finely chopped
1/4 teaspoon dried thyme
1 1/2 cups apples, tart, such as Granny Smith, sliced
1/2 cup flour
salt, to taste
freshly ground pepper, to taste
2 tablespoons Crisco® Vegetable Oil
2 whole, skinless, boneless chicken breasts, cut in half and pounded thin
1/2 cup chicken broth
1/4 cup half-and-half
4 tablespoons apple juice
1 tablespoon cornstarch




Heat 2 tablespoons of butter in a frying pan over medium heat. Add the shallot, thyme and apple slices in a single layer. Cook for 3 minutes, turning once, until slightly softened. Transfer the mixture to a bowl and keep warm.

Season the flour with salt and pepper. Dredge the chicken breasts in the seasoned flour and shake off the excess.

Add the remaining butter and the oil to the pan and heat over medium heat. Cook the chicken breasts for 3 to 4 minutes on each side until lightly colored. Discard any fat remaining in the pan. Transfer the chicken to a warmed serving dish and cover with the apple mixture.

Pour the half-and-half, chicken broth and 3 tablespoons of the apple juice into the pan and cook until the sauce is hot. Dissolve the cornstarch in the remaining apple juice and stir into the sauce. Cook briefly, stirring, until the sauce begins to thicken.

Pour the sauce over the chicken and apples and serve immediately.





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