Apple Chicken Sauté for 2

Ingredients

Set 1: Aromatics

2 Tbsps Olive Oil or Grape Seed Oil
½ Tablespoon Fresh Chopped Garlic
¼ Cup Diced Onion
¼ Cup Diced Celery
¼ Cup Diced Green Bell Peppers
¼ Cup Diced Red Bell Peppers
1 Apple Cored and Sliced

Set 2: Protein

2 – 3 Ounce Chicken Breasts
1 Tablespoon Brown Sugar
1 Teaspoon Ground Black Pepper

Set 3: Deglaze

1/3 Cup White Wine
¼ Cup Apple Cider Vinegar

Set 4: Sauce Base

1 Cup Apple Juice
½ Cup Chicken Broth

Set 5: Slurry or Thickening Agent

Cornstarch (Approx. 1/3 Cup)
COLD Water (Approx. ½ Cup)

Method

1. Combine ingredients in Set 1 or Aromatics in a deep sauté pan. Cook on Med-High heat stirring constantly until onions are translucent.
2. Add Set 2 or Raw Chicken, Black Pepper, and Brown sugar to aromatics and brown chicken on both sides to a medium golden brown. Let a fond form on the bottom of the pan but DO NOT BURN OR SCORCH THE PAN.
3. Deglaze the fond with ingredients in Set 3. Stir the wine and vinegar around the pan until the brown layer that forms on the bottom of the pan has been released into the food. Reduce the liquid in the pan down to “Au Sec” or until almost dry.
4. Add your sauce bases in Set 4 and braise the chicken on a low simmer until chicken is cooked to an internal temperature of at least 165 degrees.
5. Remove fully cooked chicken and place to the side. With a whip combine the ingredients listed in Set 5 to form the slurry. Make sure there are NO lumps of cornstarch. Bring the temperature up to a high or to a rolling boil. Slowly add the thickening agent to the liquid in the pan whipping slowly and continuously until the desired texture has been reached. Boil out the starch for at least one minute before taking off the heat.
6. Evenly pour the sauce over the chicken and serve immediately.

Nutrational Information

1 Serving
Serving Size: 1 breast
Calories - 330 kcal
Carbs - 31gm
Protein - 28 gm
Fat - 10 gm
%Cal/fat - 28%
Chol - 67 mg
Sodium - 425 mg
Fiber/Dtry - 2 mg
Calcium - 74 mg