Tis the season… for apples! And eating!

standard September 29, 2008 2 responses

The other day I posted about my favorite fall things and I sparked a request for my Apple Chicken recipe. Secretly it’s not my Apple Chicken recipe, it’s Weight Watcher’s Chicken with Apples and Cider, from my all time favorite cookbook Weight Watchers New Complete Cookbook. I’m not on WW any more, but I still use that book more than any other. The recipes are tasty and healthy, a perfect combo in my book. Don’t be too quick to poo-poo it if you aren’t on a diet. I promise it doesn’t taste healthy!

Anyway, without further adieu, here’s the infamous recipe. (If apples aren’t your bag, scroll down for my favorite biscuit recipe.)

Chicken with Apples and Cider
4 servings

3 tbs reduced-cal margarine (I’m partial to Brummel and Brown)
1 Granny Smith apple, cored and sliced
1 tbs packed dark brown sugar
4 4-oz skinless boneless chicken breasts
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider (or apple juice)
1/4 cup cider vinegar

1. In a large nonstick skillet, melt half of the margarine. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.

2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, melt the remaining margarine. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.

3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.

4. Return the apples to the skillet; cook until heated through, about 2 minutes. Spoon the apples and juices over the chicken after serving.

(If you are counting points, each serving is 4pts.)

Humongo Biscuits – perfect for Biscuit Paninis.
(This recipe is adapted from Sara Moulton’s biscuit recipe printed in Sara’s Secrets for weeknight meals.)
Makes 4 big biscuits

2 cups unbleached all-purpose flour
1 tbs baking powder
1/2 tsp table salt
1 cup heavy cream
1/4 to 1/2 cup low fat buttermilk

1. Preheat oven to 425F. Lightly grease a cookie sheet.
2. Stir together flour, baking powder, and salt in a large bowl.
3. Pour in the heavy cream and mix.
4. Add enough buttermilk to turn the mixture into a dough.
5. On a lightly floured surface, knead the dough gently several times.
6. Divide into four equal balls. Pat each ball into a flat 3-inch round on the cookie sheet.
7. Bake for about 20 minutes or until pale golden.
8. Transfer to rack and let cook slightly. Or if you’re me, burn yourself as you grab a biscuit right off the sheet and dig in.

I’m very partial to cutting a hot biscuit in half, filling it with cheddar cheese and thinly sliced turkey and smushing it on our gas grill under my panini press until the cheese is melted and the biscuit is slightly toasted. Heaven, I tell you. Heaven. Then for desert I take a second biscuit, still warm from the cookie sheet, because I was in too much of a hurry to transfer them to a cooling rack, and frankly I don’t own a cooling rack, but that’s neither here nor there, and I slather it in strawberry jam. And then I go run around the block. A lot. Or I sit on the couch in a food coma for a long while.

Happy eating my friends. Happy fall to all. And happy new year those who celebrate Rosh Hashanah.

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