Chicken & Apples

Autumn is one of my favorite seasons. What’s not to like? The leaves changing colors, then falling to the ground to be raked into a huge, jumpable pile. The beginning of football season, when fans hold out hope that this is their team’s year. Back to school with new backpacks, new notebooks, new pencils and new possibilities. The harvest of winter squash, a fall crop of lettuce, and crisp, juicy apples.

This recipe is perfect for a cool, fall day. To round out the meal, you might want to serve rice or orzo (either one a perfect receptacle for the delicious sauce), and butternut squash puree.

4 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons butter, divided
1 medium onion, diced
3 medium apples (Gala or Golden Delicious are my favorites for this), peeled, cored and sliced ¼ inch thick
1 cup apple juice
½ cup light cream

One at a time, place chicken breasts between two sheets of plastic wrap. With a meat tenderizer or heavy saucepan, flatten chicken breasts slightly, so each is a uniform ½ inch thick. Salt and pepper both sides of the breasts.

Melt 2 tablespoons butter in a large skillet over medium-high heat. When the butter melts, add the chicken. Cook, turning once, until golden brown, about 2 minutes per side. Remove chicken to a plate.

Reduce heat to medium and add remaining tablespoon of butter to the skillet. When the additional butter melts, add the diced onion. Cook, stirring frequently until translucent, about 3-5 minutes. Add the apple slices; cook till softened, about 3-4 minutes. Add the apple juice, chicken and any accumulated juices from the chicken to the skillet; cover and simmer until the chicken is no longer pink in the middle (about 5-7 minutes). Transfer the chicken to the serving platter. Add cream to skillet and simmer, stirring frequently, until the sauce thickens (2 to 3 minutes).