Recipe for Chicken With Apples And Onions


2 tablespoon vegetable oil
1 tablespoon unsalted butter
6 chicken breast halves, patted dry o; n paper towels
1 1 large onion, sliced
1 flour (about 1/2 cup, spread on a; dinner plate)
1 salt and freshly ground black pepp; er to taste


1/4 c white vermouth 1/2 c chicken broth 1 large tart apple, peeled, : - halved, cored, and : - sliced 1 tb chopped fresh parsley

Put the oil and butter in a large skillet placed over moderately high heat. Dredge the chicken in the flour, shaking off the excess. Brown the chicken breasts in batches in the butter-oil; transfer to a side dish. Season with salt and pepper Add the onions to the skillet. Stir-cook over low heat for 5 minutes. Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes. Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through. Remove the chicken; reduce the cooking liquid if it is not already lightly condensed. Season with salt and pepper; spoon over the chicken. Sprinkle with parsely and serve. Makes 6 servings

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