New this month
Get the Allrecipes magazine

Pan-Seared Chicken with Apple-Red Wine Sauce


"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."
Added to shopping list. Go to shopping list.


40 m servings 320 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 16.3 g carbohydrates; 37 g protein; 105 mg cholesterol; 185 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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...