Time 25m Yield 6 servings. Number Of Ingredients 6 Steps:
Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
Time 40m Yield 4 Number Of Ingredients 13 Steps:
Pound chicken breasts with a tenderizer to an even thickness and sprinkle with salt and pepper on both sides. Place flour in a large plastic resealable bag. Add chicken breasts one at a time and shake to coat with flour. Remove from the bag, shake off excess flour, and set aside. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon of bacon fat in the skillet. Add butter to the reserved bacon fat and cook over medium heat until melted. Add chicken and cook until no longer pink in the center and a meat thermometer reaches 165 degrees, about 3 to 4 minutes on each side, depending on the thickness of the breasts. Remove from skillet and keep warm. Add apple, onion, and garlic to the skillet. Cook, stirring occasionally, for 3 to 4 minutes. Mix in chicken broth, apple cider, rosemary, and lemon juice. Cover and simmer until apple and onion are tender, about 4 minutes. Remove apple and onion to a plate and keep warm. Leave pan juices in the skillet. Bring pan juices to a boil and cook until slightly reduced and flavor has intensified, about 3 minutes. Return chicken, apple, and onion to the skillet, and reheat briefly until warm. Serve garnished with the pan sauce and crisp bacon.
Time 1h10m Yield 6 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken and remove insides; dry off with a paper towel. Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl. Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings. Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix. Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Sprinkle chicken with thyme, salt and pepper. In large frypan, heat half of the oil over medium high heat; brown chicken all over. Transfer to plate. Add remaining oil to frypan. Cook apples and onion, stirring occasionsally, until golden, about 5 minutes. Add apple cider, bring to boil, stirring and scraping up brown bits from pan. Return chicken to frypan. Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes. Transfer chicken to serving platter. Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute. Pour over chicken.
Yield 4 serving(s) Number Of Ingredients 11 Steps:
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garn ish with green onions and sour cream or yogurt. Serve over rice
Time 5h20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, mix mayonnaise, orange juice, apple jelly and lemon juice. Add cut chicken, celery and apples. Toss to coat all pieces. Season with salt and chill until ready to serve. Sprinkle with chopped walunts to garnish and add crunch.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes. Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.
Time 35m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat skillet with oil on medium high heat. Wash chicken and place in bread cumb mix, coat chicken by pressing and turning to coat all sides. Place chick in pan and cook 6-8 minutes turning to cook both sides until crispy and golden brown. Stir tomatoes, green peppers, onions and seasonings into pan with drippings saute until onions are translucent. Stir in gravy mixture and slowly add 1 1/2 cups water while constantly stirring so that sauce is smooth. Bring to a simmer and let cook for 3-5 minutes until done. Serve sauce over chicken.
Time 40m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350. Rub each chicken breast with butter, then coat with breadcrumbs. Place in greased 8x8 baking dish. Cook for 15 minutes. Remove from oven, and top each breast with a slice of muenster. Pour wine evenly on top of the chicken. Return to oven and bake an additional 15 minutes.
Time 30m Yield 2 Number Of Ingredients 8 Steps:
Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more. Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.
