About a month ago, my sister moved out to the West Coast to join her fiancé. Being used to cooking for several adults at a time, she was finding herself wasting a lot of money on groceries, because she made too much for her and her honey to finish before the food would go bad. Enter big sister to the rescue! lol!
Having been on my own for awhile now, I definitely have a few recipes on hand. This one is based on a recipe from a book Emilie bought me as an apartment warming gift when I first moved out of my parents’ home, Going Solo in the Kitchen. The author, Jane Doerfer, has stuffed the book with recipes for one, time and money saving strategies, as well as tips on how to not let all those groceries you just brought home go wasted. The original recipe is “Boneless Chicken Sautéed with Pears”. I am not much of a pear fan, except for a deliciously poached pear (I have a recipe that I will have to share with you later, because I ate them before taking pictures!). So, instead of pears, I use a nice tart Granny Smith apple. You can use any firm apple if Granny Smiths aren’t up your alley. Both apples and pears are fall fruits and in season now, so feel free to experiment!
Sautéed Apples and Chicken over Egg Noodles
Adjusted to Serve 2
- 2 tbsp olive oil
- 1 tbsp butter
- ½ lb boneless chicken breast cut into large chunks or slices
- 3 scallions OR 1 small shallot sliced thinly*
- 1 large Granny Smith Apple**, diced in large chunks
- ¾ cup Chicken Stock
- ¼ cup dry white wine or sherry
- 1 tbsp heavy cream or half and half
- 1 tbsp thyme, chopped finely
- 1 oz white cheddar, sliced thinly
- 6 oz egg noodles, cooked
- 1 tbsp flour for thickening
- Salt and Pepper to taste
- Cook egg noodles according to package directions
- Heat olive oil in a pan over high heat. Use a pan that has a cover
- Quickly sear the chicken and remove from pan
- Return pan to stove top and reduce heat to medium-high.
- Add butter, scallions or shallots, and apples to pan. Stir constantly until apples start to brown, approximately 1 mintue
- Place chicken back to pan and add wine or sherry. Lower heat to medium
- Add chicken broth to pan and bring to a boil. Cook 3-5 minutes. Apples should still have some firmness.
- Remove chicken and apples from pan with a slotted spoon.
- Add cream or half and half and thyme to the remaining broth and let boil to help thicken into a sauce. Should take 1-2 minutes. Whisk in flour to help thicken sauce if needed.
- Add chicken and apples back to pan and toss to coat with the sauce
- Season with salt and pepper to taste
- Serve over egg noodles and top with thin slices of cheddar