Post by Tim Wescott on Dec 18, 2003 12:08:12 GMT -5
Maple-Apple Chicken :
1 lb. boneless skinless chicken breasts
1 T. Vermont Maple Syrup
4 T. red wine
2 tsp. honey mustard.
2 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.
1 lb. boneless skinless chicken breasts
1 T. Vermont Maple Syrup
4 T. red wine
2 tsp. honey mustard.
2 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.