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Pan-Seared Chicken with Apple-Red Wine Sauce

Rated as 4 out of 5 Stars

"This is one of my favorite recipes, invented quickly before a dinner with relatives. Any red wine will do for this recipe, but pick a dessert wine if you can. Be careful to pound the chicken breasts thin enough so that they cook through in the pan."
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40 m servings 320
Original recipe yields 4 servings


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  1. Pour flour into a shallow dish. Dredge chicken through the flour, shaking off excess flour; season with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat for 1 minute. Place a small piece of chicken into the hot oil. If the oil sizzles, it is ready. Cook chicken in the hot oil until golden brown on the outside and no longer pink in the center, about 5 minutes per side. Transfer chicken to a serving dish, retaining the oil and browned bits of food in the pan.
  3. Lower heat to medium and pour apple juice and red wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Let mixture sit over medium heat until sauce is a syrup-like consistency, 2 to 3 minutes. Stir butter until sauce until melted; season with salt and pepper. Spoon sauce over chicken.

Nutrition Facts

Per Serving: 320 calories; 8.3 16.3 37 105 185 Full nutrition

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I like the wine and apple reduced sauce A+ I think it would work great with pork too

Loved this! I was a little skeptical at first but the flavour was perfect. We made garlic roasted vegetables which complimented beautifully. We will definitely make this again!

This was quite tasty, and it was a different way to prepare chicken. I followed the recipe exactly, except I needed to add more oil to the skillet to keep the coating from scorching. I'm not r...