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Herb-sauteed chicken with apple highlight

Fri, 06/15/2007 - 11:21pm — Coyote
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Summary

Yield
Source

Coyote

Prep Time10 minutes
Recipe KeywordsEntree

Description

Apple juice awakens the flavor of this simple recipe, adding a faint hint of sweetness and tartness to the chicken, and enabling it to absorb other flavors. This easy-to prepare dish can be served as an entree, or reserved as an additive to pizza, sandwiches, or fillings for meat pastries. It takes only a few minutes to make, and is quite complementary to several other dishes.

Ingredients

  • 1 lb Chicken (Boneless)
  • 1/2 Medium Onion
  • 2 clv Garlic, Crushed
  • 2 T Apple Juice
  • 1 t Herbs de provence
  • 2 Fresh Basil Leaves (minced)
  • 1 T Worcestershire Sauce
  • 1 T Virgin Olive Oil

Instructions

Cut the chicken (I usually use breasts or tenderloins, but any boneless chicken will do), into bite-sized pieces.

Chop the onion, and mince or crush the fresh garlic.

Add olive oil to a frying pan, and heat up to medium heat, when the pan is hot, add the onions and garlic, and sautee until onions begin to turn golden.

Add the chicken, Herbs de Provence, and Worcestershire sauce, cooking chicken until outside begins to turn pale. When chicken is approximately half-cooked, add basil leaves and apple juice or cider, and continue cooking until chicken is cooked through and liquid has mostly evaporated.

Notes

I use this recipe, and similar ones, when I want to add chicken to another dish, such as homemade pizza or pasta sauce. It is also acceptable as an entree, served alongside flavored rice, mashed potatoes, or herb-roasted potatoes.

It can also be refrigerated and added to chicken salads, sandwiches, or other recipes calling for cold chicken.

You can, of course, substitute dried basil or powdered garlic for the fresh ingredients, but fresh is always superior. Don't use garlic salt as a substitute for fresh garlic - the dish will come out far too salty before sufficient garlic flavor can be added.