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April 1999 Issue
Maple-Apple Chicken
by Ronda L. Halpin
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When the warm days of April start making you long to spend more time outdoors, give yourself more time by making Maple-Apple Chicken. This tasty dish is done in about 20 minutes and is sure to give you thoughts of spring.

Now, those of you that know me will realize that when I say a recipe calls for maple syrup, I mean the real thing. While maple-flavored syrups can be used instead, you're really missing a lot if you don't use fresh maple syrup. It cooks differently and won't burn to the bottom of your skillet as easily.

To round out this meal, serve buttered baby carrots and warm dill rolls (or your favorite variety of rolls). A chilled glass of white wine or sparkling water will help wash down the sweetness of this chicken dish. After dinner, make sure you take advantage of the extra time this quick meal has given you. Take a walk, visit with a friend or get an early start on that herb garden. Enjoy!

 

Maple-Apple Chicken

  • cooking spray
  • 1 lb. boneless, skinless chicken breasts
  • 4 T. maple syrup
  • 2 T. red wine
  • 2 tsp. honey mustard
  • 1 tsp. chicken bouillon granules
  • 2 medium red apples, cored and sliced
In a medium skillet coated with cooking spray, cook the chicken breasts until tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and keep warm.

Combine the maple syrup, wine, mustard, and bouillon granules in the warm skillet. Add the apple slices and cook over medium heat for 1 minute. Add chicken breasts and continue cooking 1-2 minutes or until the apples are tender. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
 



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