Wednesday, December 12, 2012

Chicken with Apple & Onion Sauce

I don't know about you, but I'm always looking for ways to make boneless skinless chicken breasts more interesting.  They're so versatile, but I often fall back on just grilling or baking them and serving them up with a starch and a veg.  When I saw this recipe for Chicken with Apple, Onion & Cider Sauce in the Food Network Magazine, I immediately knew it would be a perfect chicken dish for fall, when apple season is in high gear.

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It was fairly simple to put together - I was in and out of the kitchen in about 45 minutes, and some of that was down time while I waited on my chicken to finish cooking.  I started off by prepping everything, because once I get cooking it's easier for me to have everything ready to go into the pan instead of trying to chop it as I go.

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I did make some modifications to the original recipe to make it gluten free and work with what I had on hand.

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I dredged my chicken breasts in Bob's Red Mill Brown Rice Flour - this was the first time I'd used brown rice flour for browning meat and I was incredibly pleased with the results!

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Once the chicken was browned, into the oven it went.  Recipe says 8 minutes, but mine took more like 15 because my chicken was pretty thick.  While the chicken was baking, I browned up the apples and onions.

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Next I added the vinegar and cooked it down, then the chicken stock, until I had a nice bubbly sauce.  

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At the very end I took it off the heat and added the butter - it finished off the sauce perfectly, giving it a nice sheen and an incredibly rich flavor.

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I served up my chicken dish with roasted red potatoes and green beans, and enjoyed every last bite.  It heated up really well the next couple of days too!  The sauce gets a fairly solidified when it cools, but it melted right back down in the microwave.  I highly recommend giving this one a try. 

Chicken with Apple & Onion Sauce 

(adapted from Food Network Magazine)

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Serves 2


  • 2 boneless, skinless chicken breasts
  • 2 tbsp vegetable oil, for browning
  • 1/4 cup Brown rice flour, for dredging
  • 1 small sweet onion, cut into chunks
  • 1 Fuji apple, cut into chunks
  • 2 tbsp apple cider vinegar
  • 1 cup gluten-free chicken stock
  • 1 tbsp butter


Preheat the oven to 350 degrees.  Heat a nonstick skillet with the vegetable oil over medium-high heat.  Season the chicken breasts with salt & pepper, then dredge in the brown rice flour.  Add the chicken to the skillet and cook until browned on both sides, approx 5 mins per side.  Transfer chicken to a baking dish and put in the oven to finish cooking (for large chicken breasts, this took about 15 minutes - chicken should be 165 degrees).

Add the apples and onions to the skillet (adding more oil if necessary) and cook until onions are soft and apple is lightly browned.  Add the apple cider vinegar and cook down for one minute, then add the chicken stock.  Cook until the liquid reduces by half, then turn off the heat and add the butter and a little more salt and pepper.

Spoon sauce over the chicken breasts and serve immediately.

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