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