An easy and quick way to make boneless chicken breast. Serve this hot over steamed rice or serve it cold and sliced as part of a summer time brunch.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

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Nutrition Facts

294 calories; 8.5 g total fat; 68 mg cholesterol; 662 mg sodium. 26 g carbohydrates; 29.8 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/04/2004
Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again. Read More
(15)

Most helpful critical review

Rating: 3 stars
10/11/2003
Very interesting and unusual flavor however I added 1/4 cup sugar to sweeten it a bit as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor but overdone it will overpower. The prep time seemed to take a bit longer than 10 minutes but I have little experience paring apples and that took more time and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular but it is nice over rice and very different. Definitely worth a shake! Read More
(15)
46 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
10/04/2004
Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again. Read More
(15)
Rating: 4 stars
10/04/2004
Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again. Read More
(15)
Rating: 3 stars
10/11/2003
Very interesting and unusual flavor however I added 1/4 cup sugar to sweeten it a bit as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor but overdone it will overpower. The prep time seemed to take a bit longer than 10 minutes but I have little experience paring apples and that took more time and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular but it is nice over rice and very different. Definitely worth a shake! Read More
(15)
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Rating: 3 stars
09/11/2003
We enjoy all the ingredients in this dish so I thought we might like it. Unfortunately it wasn't well received at the table. Not wanting to waste the chicken breasts I coated them with a thin marinade of dijon and a touch of garlic flavored olive oil then cut them in strips over a big leafy romaine and spinach salad. I suppose the fact that they had chilled and combined nicely with the greens made this a better luncheon salad than it did a dinner. Thanks Isadore. Read More
(12)
Rating: 4 stars
04/06/2008
My 21 month old LOVED this dish (as did my husband and I). I have prepared similar dishes from this site - chicken with peaches chicken with apricots and they both went over well so I thought I'd give this a try. Very easy to put together - and I think we'll be making it a LOT this fall when our apples are ready for picking. I would recommend seasoning the chicken with salt and pepper before cooking it - I have found that helps a lot of recipes (I think some writers think seasoning the meat is just a given and don't include it as a step but as a novice cook - I can tell you it wasn't something I had ever thought of doing w/o instruction until I met my husband who always does it at the start of a recipe) Great dish for fall - although just as tasty served with sweet peas and mashed potatoes in the spring too! Read More
(10)
Rating: 4 stars
01/10/2004
I used only 1/2 jalapeno concerned it might be too spicy for my mother in law and she loved it as did my husband and guests. Clean warm taste not "hot". Next time I will add an additional clove garlic as we like garlic in this household. Read More
(7)
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Rating: 5 stars
12/12/2004
This was so good! I loved the thyme with it really gave it something special. I doubled the amount of apple juice reserving some and adding a bit of cornstarch to it to thicken the sauce. I will definitely make this again! Read More
(7)
Rating: 4 stars
04/15/2005
Very nice dish. I found I needed more oil (about 3T) and in the future I would reduce the thyme to 1t - that flavor was too strong for me. The pine nut & jalapeno were a very nice touch. I will definitely be making this again. Read More
(6)
Rating: 5 stars
01/13/2004
I served this for guests and it was a hit. I used raisins instead of currants and walnuts instead of pine nuts. Next time I would chop the nuts! Read More
(6)
Rating: 5 stars
10/11/2008
This was very good. I made it as written except I omitted the thyme and I subbed walnuts and cranraisins for the pine nuts and currants. I think the pine nuts would of been better especially if they were toasted and chopped. I also chopped the cranraisins. I seasoned the chicken with salt and pepper before sauteing. I thickened the pan juices with a little water and cornstarch. My apples of choice were 2 golden delicious and 1 red delicious. I served this over white rice. Keep the salt shaker handy. I had to salt it while eating. This recipe is a nice combo of sweet and spicy. Read More
(5)