Chicken Fricassee with Apples
This cozy one skillet Chicken Fricassee with Apples features tender chicken in a creamy, savory sweet sauce with caramelized apples. It's an easy, elegant comfort food dinner!
Ingredients
- 1½ pounds boneless skinless chicken breasts (2 large) or chicken tenderloins
- Salt and pepper
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter divided
- 2 tablespoons vegetable oil divided
- 2 Honeycrisp Fuji, or Gala apples, cored and cut into ¼-inch thick slices (do not peel)
- 1 medium yellow onion finely chopped
- 2 teaspoons minced fresh thyme or ¾ teaspoon dried
- ¾ cup apple cider
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced fresh chives
Instructions
- Slice chicken breasts horizontally into 4 fillets (or flatten tenderloins). Pat dry and season with 1 tsp salt and ½ tsp pepper. Dredge in flour.
- In a large skillet, melt 1 tbsp butter with 1 tbsp oil over medium high heat. Cook apples with ¼ tsp each salt and pepper until tender (6-8 mins). Remove to a plate.
- In the same skillet, melt remaining butter and oil. Cook chicken for 2 mins per side until lightly browned but not cooked through. Remove to a plate.
- Add onion, thyme, heaping ¼ tsp salt, and ¼ tsp pepper to skillet. Cook 4-5 mins until softened.
- Add apple cider and broth. Boil for 5 mins until reduced by half.
- Add cream and boil 2-3 mins until slightly thickened.
- Return chicken to skillet. Simmer 2-3 mins until chicken is cooked through.
- Stir in vinegar and cooked apples. Heat through. Taste and adjust seasoning.
- Garnish with chives and serve.
Notes
- Chicken Tip: Slicing whole breasts yourself ensures even thickness and perfect cooking. Pre sliced cutlets are often too thin.
- Don't Skip the Vinegar: The apple cider vinegar at the end is crucial; it brightens the entire dish and balances the richness of the cream.
- Serving Suggestion: Serve over mashed potatoes, rice, or egg noodles to soak up the delicious sauce.