Apple-Sage Chicken Saute
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown. Meanwhile core the unpeeled apples and cut into 8 wedges each. Whisk juice with the Dijon to evenly blend.
When chicken is browned, pour the juice mixture overtop. Sprinkle with the sage and thyme. Arrange apple wedges around the chicken. Reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and a meat thermometer reaches 165°F (74°C), about 4 minutes a side for breasts and 3 minutes for thighs. Turn apples occasionally. Remove chicken and apple wedges to a platter.
Turn heat to high. Use a wooden spoon to scrape browned bits from the pan bottom. Boil, uncovered and stirring occasionally, until juice is reduced to a thick glaze, about 3 minutes. Pour any chicken juices collected on the plate into the sauce. Spoon or pour over the chicken.
If you have fresh sage, finely chop and use a couple of tablespoons in place of the dried herb. Poultry seasoning, about a half teaspoon (2 mL), also work well.
|Per 407 g serving||Amount|
|Saturated Fat||3 g|
|Per 407 g serving||% Daily Value|