Apple Wine Chicken

Apple Wine Chicken

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

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

4 to 6

servings

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.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.