My name is Dawn Malone and I have recently joined the FitCamp Studio Staff as the Studio Operations Manager. As part of my job, Patrick insisted I add something of importance to the Blog. I avoided it like the plague until there were no more excuses I could use. So I sat down and thought what in the world could I possibly talk about that may be of interest to our FitCamp Members and nothing came to me. As I was grocery shopping, buying the same old items (no grocery lists needed) to cook the same old meals, it came to me…..new recipes. Some of you may have the same issue, I really do cook the same meals for my husband and two children every week. For the next few weeks, I will be trying new recipes(good or bad) and sharing them with you. Please give them a try and let me know what you think.
So here it is… I tried this new recipe and it was delicious!!
Chicken with Apple, Onion and Cider Sauce
(Recipe courtesy of Food Network Magazine)
Prep Time: 20 minutes
Cook Time: 18 minutes
- 4 boneless skinless chicken breast about 2 lbs
- Kosher sale and freshly ground pepper
- All-Purpose flour for dredging
- 2 to 3 tablespoons olive oil
- 1 large red onion cut into large pieces
- 1 sweet cooking apple cored and cut into large pieces
- 3 tablespoons apple cider vinegar
- 1 ½ cups fat free, low sodium chicken broth
- 2 tablespoons cold unsalted butter
- 1 handful fresh parsley roughly chopped
Preheat oven to 350 degrees. Heat a large skillet over medium high heat. Season the chicken breasts with salt and pepper and dredge in the flour. Shake off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking side and bake until cooked thru, about 8 minutes.
Meanwhile, add the onion and apple to the skillet, long with 1 tablespoon oil if the pan is dry and increast heat to high. Cook, tossing until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and ise a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from heat, season with salt and pepper and whisk in the butter.
Remove the chicken from the oven. Divide the chicken among four plates and spoon the apple, onion and sauce over each piece. Sprinkle with parsley and ENJOY!!!