- 1 lb. boneless skinless chicken breast, either whole or cut into pieces (see below)
- 1 small apple, cut into ¼ inch slices
- ¼ cup apple juice (see below for alternatives)
- ¼ cup dry white wine (or chicken broth)
- 1/3 cup heavy cream
- 2 Tablespoons oil plus one more of oil, butter, or bacon grease
- 1 teaspoon dried thyme -- or use tarragon or a mix of "French-type" herbs, or fresh if you have it -- 2-3 teaspoons
- 2 strips bacon, cooked crisp and crumbled
- salt and pepper
The chicken breasts can be either left whole, cut in half, or cut into bite-sized pieces. I like the bite-sized pieces for taste, but use the larger pieces when looks are more important. Sprinkle salt and pepper on both sides.
1) Heat 1 to 2 Tablespoons fat in pan. I don't like to use more than half bacon grease, as it burns. Lightly brown apple slices in pan. You don't want them to be too soft, just to the point where you can start to easily put a fork in them. Remove apples.
2) Add another Tablespoon of oil, and brown chicken on both sides. The chicken probably won't be cooked through at this point, which is OK. Push chicken to one side or to the edges. Add the wine, which should deglaze the pan. Add the rest of the liquids and herbs and simmer until reduced and chicken is cooked through.
3) Serve with bacon bits sprinkled over the top.
Makes three servings (or four less-hearty servings).
Nutritional Information with apple juice: Each of 3 servings has 7.5 grams effective carbohydrate plus 1 gram fiber, 37 grams protein, and 403 calories (actually a little less, because most of the wine's alcohol will cook out).
Nutritional Information without apple juice: Each serving has 5 grams effective carbohydrate plus 1 gram fiber, 37 grams protein, and 393 calories (actually a little less, because most of the wine's alcohol will cook out).
