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Autumn Chicken with Apples

Realizing you may have picked more Granny Smith apples than you know what to do with? Try this recipe – with chicken, tart apples and warm rosemary, it’s perfect for a cozy dinner on a cool crisp autumn evening.


  • 1.Cut chicken breasts in half, so 4 pieces. Place between 2 sheets of plastic wrap. Use a rolling pin or meat mallet to pound the breasts to about a 1/2 inch thick.
  • 2.Season both sides of the chicken with salt and freshly ground pepper.
  • 3.Heat 1-1/2 teaspoons oil in a large non-stick pan over medium heat, and add chicken to pan. Cook until browned on both sides, about 4 to 5 minutes each side. Transfer to plate, and cover with tin foil to keep warm.
  • 4.Reduce heat to low and add the remaining 1-1/2 teaspoons oil. Add scallions and cook until soft (a few minutes). Add garlic, rosemary, and sugar. Cook for about 2 minutes more, until fragrant.
  • 5.Increase heat to medium-high. Stir in vinegar and cook until most of the liquid has evaporated.
  • 6.Add apples and broth. Cook for about 3 minutes, stirring a couple of times, until apples are tender.
  • 7.Reduce heat to low, and place chicken and any juices into the pan. Simmer until chicken is heated through.
  • 8.Serve with rice (or egg noodles), and a salad.


  • 2 whole boneless, skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • organic black peppercorns, for fresh grinding
  • 2 leeks, or 6 - 8 scallions, whites sliced thinly
  • 2 large cloves garlic, minced
  • 3/4 teaspoon dried organic rosemary leaf
  • 1 tablespoon sugar
  • 1/4 cup cider vinegar
  • 2 Granny Smith apples, peeled, cored, and sliced into 16 wedges
  • 1 cup gluten-free chicken broth