The trend continues: Apple Braised Chicken

After I made this dish, I realized that I've been on a chicken & fruit kick. Heck, the picture even looks the same as the last one! I just love the way the sweet fruit caramelizes and blends with the savory chicken. This recipe (another WW one, 5 points) is a great fall one, utilizing crisp fall apples and a hint of ginger in the background. By simmering the chicken in apple cider and broth, it keeps it really moist (I hate that word, BTW) and flavorful. Alex gave this one an 8 out of 10, but I think I'll kick it up with a little more ginger next time for a deeper flavor profile. Wow, do I sound food-snobby or what?

::hair toss and big Giada-style grin...minus the cleavage::

Ingredients:

2 tsp vegetable oil

1 lb boneless skinless chicken breasts, uncooked (about 4 breasts)

2 TBS all purpose flour

1 medium onion, sliced

2 crisp apples, cored and sliced

1 cup apple cider

1 cup fat free chicken broth (I used vegetable)

1/2 tsp salt

1/2 tsp ginger

2 tsp cornstarch

Optional: rice, cous-cous or a nice warm challah slice. There is a lot of sauce that needs soppin' up!

Instructions:

In a heavy bottom skillet, warm oil over high heat. Toss chicken and flour in a medium bowl, and shake off excess. Place chicken in pan and brown well on both sides. Remove chicken to separate dish.

Reduce heat to low and add onion to the pan. Saute, stirring onion, until softened and lightly browned.

Add in apples, cider, broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes.

Remove chicken, onions and apples to a serving dish. Mix 3 tsp of pan juices with cornstarch until it's all dissolved. Pour mixture back into pan, whisking constantly. Simmer for one minute, and then pour over chicken.

Serving yields 1 chicken breast and 3/4 cups apple/onion mixture (5 points)