Chicken and Spiced Apples

from Eating Well


6 servings


  • 2 apples peeled and thinly sliced
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • 3 tsp olive oil
  • 3 tsp butter
  • 1 1/8 herbes do provence
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 lbs. chicken breasts trimmed
  • 1 cup chicken broth
  • 1 tsp grated lemon zest


  1. Toss apples slices with lemon juice and cinnamon in a small bowl. Heat 1 tsp butter and oil in skillet over medium high heat. Add the apples and cook, stirring occasionally until tender about 5 min. Keep warm
  2. Mix 1 tsp herbes de provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet to 1/2 inch thickness. Sprinkle the chicken on both sides with seasoning mixture
  3. Heat 1 tsp oil and butter in large skillet over high heat. add half the chicken and cook until no longer pink in the center, 2 to 3 min. per side. Remove to a platter and keep warm. Repeat with remaining chicken.
  4. Add broth, lemon zest the remain herbes and any accumulated juices from the chicken to the pan. Cook stirring to scrape up any browned bits, until slightly reduced, about 3 min. Spoon the sauce over the chick and serve with the sauteed apples.
  5. Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can purchase commercial mixtures in specialty stores. bu to make your own: Mix 2 tbsp each dried thyme, rosemary, oregano, marjoram and savory in a small jar.