Fall is just around the corner, and that means a whole new variety of ingredients and recipes to incorporate into your meal plans.
Chef Annabel Cohen visited the Fox2 Studios Saturday morning with some of her favorite fall menu ideas and recipes.
Sautéed Chicken with Apples
- 6 boneless and skinless chicken breasts (about 2 ½ pounds)
- Kosher salt and pepper to taste
- 1 cup flour, for dredging (you may use gluten-free flour if desired, but your recipe may require more oil)
- 1/4 cup olive oil (not extra-virgin)
- 2 cups white wine (any kind) or chicken broth (canned is fine)
- 1 cup chopped shallots or onions
- 2 Tbsp. apple brandy
- 2 large apples, your favorite variety, unpeeled, cut into 1/2-inch chunks
- 1 Tbsp. grained Dijon mustard
- 1 Tbsp. dried parsley flakes
- 1 tsp. dried thyme
- ¼ cup fresh minced parsley
- Trim excess fat from chicken breasts and season them with salt and pepper (if the breasts are thick -- more than an inch, slice them HORIZONTALLY to make 2 thinner fillets).
- Place flour in a shallow dish and dredge the chicken breasts in it. Pat the breasts to remove excess flour.
- Heat oil in a large nonstick skillet over medium-high heat and brown the chicken breasts on both sides. You may have to make this in batches if your skillet isn't big enough.
- Preheat oven to 350ºF. Pour the broth, brandy, mustard, thyme and parsley in a large glass or ceramic baking dish. Stir well. Arrange the chicken in the dish. Sprinkle the apples over and around the breasts. Cover the dish with foil and bake for 1 hour. Remove the foil, cook the chicken for 30 minutes more, or until the sauce hot and bubbly.