Apple Wine Chicken
Ingredients:
3 Tbsp. butter
2 Tbsp. apple jelly
1/3 c. dry white wine
1/4 c. chicken broth
1 tsp. cornstarch
4 boneless skinless chicken breasts
1 tsp. poultry seasonings
Salt to taste
1 Tbsp. olive oil
1 tart apple, thinly sliced
Preparation:
In 1-quart saucepan, melt butter and jelly over medium-low heat. Add wine, broth and cornstarch; cook and stir 2-5 minutes or until slightly thickened. Remove from heat; set aside. Season both sides of chicken with poultry seasoning and salt. In 10-inch skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sear each side 4 to 5 minutes or until golden brown. Pour sauce over chicken. Cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). During last few minutes of cooking, add apple slices, cooking until apples still have a slight crunch when dish is served. Serve chicken over hot, cooked rice with generous spoonful of sauce drizzled over top.
