Tuesday, June 11, 2013

Chicken & Spiced Apples with Rosemary Sweet Potatoes


I've been working on a new layout for the blog today, so let me know what you think! It was my first experience with changing code, and I'm still playing some customization, but I like how it's turned out so far. Thank goodness for online tutorials!

This is one of my go-to chicken recipes, and we have these sweet potatoes at least once a week. The cinnamon apples are a great compliment to the chicken.


Preheat the oven to 400 degrees. Slice up 1 large sweet potato and place in a baking dish.


Stir in 2 tablespoons of olive oil, 1 tablespoon of dried rosemary & 1/2 teaspoon of kosher salt. Bake for 45 minutes or until potatoes are tender. Stir occasionally while baking.


For the chicken, you'll need 1 lemon, 1 braeburn apple, unsalted butter, Herbes de Provence, olive oil, ground cinnamon, kosher salt, ground pepper & chicken broth.


Peel and thinly slice the braeburn apple.


Squeeze juice from the lemon into a bowl, removing seeds.


Place apples in a small bowl and stir in 1 tablespoon of lemon juice & 1/4 teaspoon of ground cinnamon.


Over medium heat, melt 1 teaspoon of unsalted butter & 1 teaspoon of olive oil in a cast iron skillet.


Add apples to the skillet and continue to cook over medium heat. Cook for about 5 minutes, stirring occasionally, until apples are tender.


Remove apples from skillet and set aside.


Add 1 tablespoon Herbes de Provence, 1/2 teaspoon of kosher salt & 1/4 teaspoon ground pepper to a plate. 


Sprinkle the seasoning mix onto both sides of 2 chicken cutlets.


Add the remaining 1 teaspoon of butter & 1 teaspoon of olive oil to the skillet. Add the chicken to the skillet & cook over medium-high heat. Usually I brown the chicken on both sides and then put the skillet in the oven with the potatoes to cook the rest of the time.


Cook until center has reached 165 degrees or no longer pink. 


Zest the lemon you used earlier for the apples {I usually do this while the chicken cooks}.


Add 1 cup chicken broth, 1 teaspoon lemon zest & 1/8 teaspoon Herbes de Provence to the skillet. Cook until slightly reduced, about 3 minutes.


Spoon the sauce over chicken and cinnamon apples.


Serve immediately.


Chicken & Spiced Apples
Yield: 2 servings
  • 2 chicken cutlets
  • 1 T + 1/8 t Herbes de Provence
  • 1 T lemon juice
  • 1 t lemon zest
  • 1 braeburn apple, thinly sliced
  • 1/4 t ground cinnamon
  • 1/4 t ground pepper
  • 1/2 t kosher salt
  • 2 t olive oil
  • 2 t unsalted butter
  • 1 cup chicken broth

Place apples in a small bowl and stir in 1 tablespoon of lemon juice & 1/4 teaspoon of ground cinnamon. Over medium heat, melt 1 teaspoon of unsalted butter & 1 teaspoon of olive oil in a cast iron skillet. Remove apples from skillet and set aside. Add 1 tablespoon Herbes de Provence, 1/2 teaspoon of kosher salt & 1/4 teaspoon ground pepper to a plate. Sprinkle the seasoning mix onto both sides of 2 chicken cutlets. 

Add the remaining 1 teaspoon of butter & 1 teaspoon of olive oil to the skillet. Add the chicken to the skillet & cook over medium-high heat. Usually I brown the chicken on both sides and then put the skillet in the oven with the potatoes to cook the rest of the time. Cook until center has reached 165 degrees or no longer pink. 

Add 1 cup chicken broth, 1 teaspoon lemon zest & 1/8 teaspoon Herbes de Provence to the skillet. Cook until slightly reduced, about 3 minutes. Spoon the sauce over chicken and cinnamon apples. Serve immediately.

Recipe adapted from Eating Well.


Rosemary Sweet Potatoes
Yield: 2 servings
  • 1 large sweet potato
  • 2 T olive oil
  • 1 T dried rosemary
  • 1/2 t kosher salt

Preheat oven to 400 degrees. Slice up 1 large sweet potato and place in a baking dish. Stir in 2 tablespoons of olive oil, 1 tablespoon of dried rosemary & 1/2 teaspoon of kosher salt. Bake for 45 minutes or until potatoes are tender. Stir occasionally while baking.

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