Chicken with Applejack Sauce Recipe ๐๐
Overview:
This delightful Chicken with Applejack Sauce recipe is a twist on a traditional French dish, featuring succulent chicken breasts cooked to perfection alongside a medley of fresh vegetables, all bathed in a luscious sauce made with Calvados, a French applejack brandy. With a prep time of just 15 minutes and a total cooking time of 30 minutes, this dish is perfect for a cozy weeknight meal or a special dinner with loved ones.
Nutritional Information:
- Calories: 908
- Fat Content: 54.2g
- Saturated Fat Content: 14.3g
- Cholesterol Content: 215.7mg
- Sodium Content: 325.5mg
- Carbohydrate Content: 44.8g
- Fiber Content: 7g
- Sugar Content: 13.5g
- Protein Content: 59.5g
Ingredients:
- 2 1/2 – 3 chicken breasts
- Potatoes, peeled and cut into 1 1/2″ cubes
- Carrots, peeled and cut into chunks
- Green beans, trimmed and cut into 1 1/2″ lengths
- Zucchini, halved lengthwise and sliced
- Olive oil
- Calvados (French applejack brandy)
- Fat-free half-and-half
- Salt and pepper
Instructions:
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Prepare Vegetables:
- Begin by preparing the vegetables. Cut the peeled potatoes into 1 1/2″ cubes, peel the carrots and cut them into chunks, trim the green beans and cut them into 1 1/2″ lengths, and halve the peeled onions (if they are large, cut them into quarters). Also, halve the zucchini lengthwise and then cut each half into quarters.
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Season Chicken:
- Season the chicken breasts with salt and pepper to taste.
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Cook Chicken:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the chicken breasts, skin side down, and cook for about 10 minutes until they are nicely browned on one side.
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Prepare Vegetables (Continued):
- While the chicken is cooking, place all the prepared vegetables (except for the zucchini) in salted water and bring it to a boil. Allow them to boil for about 1 minute, then drain them.
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Continue Cooking Chicken:
- After the chicken has browned on one side, turn it over and cook for another 5 minutes until it is cooked through and no longer pink in the center.
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Cook Vegetables:
- In another skillet, heat the remaining 1 tablespoon of olive oil. Add the drained vegetables and sliced zucchini to the skillet. Season with salt and pepper to taste, then gently stir and cook for about 5 minutes. The vegetables should still be slightly crisp and not completely tender.
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Make the Sauce:
- Add the Calvados to the skillet with the chicken. Cover and simmer for 10 minutes to allow the flavors to meld together.
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Final Assembly:
- Once the chicken has simmered in the Calvados sauce, uncover it and add the fat-free half-and-half along with the cooked vegetables. Bring the mixture to a boil, then adjust the seasoning according to your taste preferences. Cover the skillet, reduce the heat, and let it simmer for an additional 10 minutes to allow the flavors to fully develop.
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Serve:
- Once everything is cooked to perfection, serve the Chicken with Applejack Sauce hot, garnished with fresh herbs if desired. Enjoy the delicious combination of tender chicken, flavorful vegetables, and creamy Calvados sauce!
Tips:
- For a richer flavor, you can substitute butter for the olive oil and cream for the fat-free half-and-half, though this will increase the calorie and saturated fat content of the dish.
- Be sure not to overcook the vegetables; they should be tender yet still slightly crisp for the best texture.
- Adjust the seasoning of the dish according to your taste preferences; feel free to add additional salt, pepper, or herbs to enhance the flavor.
- Serve this dish with crusty bread or over cooked rice or pasta for a satisfying meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
