Apple Wine Chicken

Blogger Becky Rosenthal from Vintage Mixer puts together a classic recipe with a modern twist.

  • Prep Time 30 min
  • Total Time 40 min
  • Servings 4

3
tablespoons butter
2
tablespoons apple jelly
1/3
cup dry white wine
1/4
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon cornstarch
4
boneless skinless chicken breasts
1
teaspoon poultry seasonings
Salt
1
tablespoon olive oil
1
tart apple, thinly sliced
Hot cooked rice

  • 1 In 1-quart saucepan, melt butter and jelly over medium-low heat. Add wine, broth and cornstarch; cook and stir 2 to 5 minutes or until slightly thickened. Remove from heat; set aside.
  • 2 Season both sides of chicken with poultry seasoning and salt.
  • 3 In 10-inch skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sear each side 4 to 5 minutes or until golden brown.
  • 4 Pour sauce over chicken. Cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). During last few minutes of cooking, add apple slices, cooking until apples still have a slight crunch when dish is served.
  • 5 Serve chicken over rice with generous spoonful of sauce drizzled over top.

Expert Tips

If you’re looking to feed a few more people, try adding more apples before adding more chicken. Cut the chicken into cubes for it to cook faster and serve more people.