I am feeling so full in the best of ways! Not food baby full… though maybe a bit of that too 😉 Mostly, I just feel full of inspiration, friendship, warmth, happiness, life… and on and on. I’m normally a very do-go-make-fix-finish type of person. Type A all the way. And I had some of that at the Chopped Con conference this past weekend – great speakers, great learning, great take-aways. Lots of notes, lots of lists, lots of goals set. But I also got to re-connect with old friends and new friends. And drink, eat and laugh together. And it was so special to take a moment out to just be, to enjoy, to reflect, to connect, to share… such a welcome change of pace. I feel refreshed and renewed. But, as always, let’s go back to the food… So yes, I just shared my apple and butternut squash muffins a couple of days ago and today I’m bringing your this sautéed chicken and apples with rosemary. And fair warning, I have a ridiculous number of apple recipes coming your way in the next month. I’m not kidding. So many apple recipes. Sweet, savory, all manner of meals, and all kinds of apple love going on here. Some pumpkin, too, of course, but mostly just an overload of apples. #sorrynotsorry Today we’re taking our apples savory and bringing them to dinner with this sautéed chicken and apples recipe. The apple is sliced and sautéed with onions, then some rosemary-seasoned chicken breasts are seared in the pan and everything cooks together with a splash of apple cider vinegar to really help bring home the flavors. It’s fall comfort food that’ll whisk you away to the orchard! You can also check out my Google web story for this chicken and apples recipe. OK, let’s get cooking. Now, I’ve got some notes and tips coming up below on how to make chicken and apples. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:Â
Apples: I have used both a regular red McIntosh and a Gala apple in this recipe – either works great. Honey crisp would be fabulous as well! Make sure not to overcrowd your pan. You want to brown the chicken, not just steam it. You can cook the chicken in batches if you need to. Butter: You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce. Sauce: Either way, please, please make sure to spoon the extra pan juices over your chicken when you serve it - so much flavor! You don’t want to miss it.
Ready to round out the meal? Me too. You can serve this chicken with paprika roasted potatoes or 10-minute microwave baked potatoes. It would be great over some creamy polenta or some steamed white or brown rice. Or just serve it with some bakery bread to go with it. Add a vegetable like a super simple spinach salad or a massaged citrus kale salad and you are in for a healthy fall feast! Happy cooking and enjoy! XO, Kathryn Apples: I use either a regular red McIntosh or a Gala apple in this recipe – both work great. Butter: You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce. Serving: Serve with potatoes, polenta or rice. Or just some bread.
