seasonal switch

Peaches are out, apples are in. That's just the way the seasons work, folks.

One of my favorite dishes during the summer was this peach, basil, and chicken skillet; I made it several times and even had the foresight to freeze some peach slices to use when I'm craving it this winter. When I recently saw and salivated over this recipe, I realized it was time to make the switch from peaches to apples.

It's a seamless transition, really. The apples take a little bit longer to soften, but the recipe remains essentially unchanged. I threw in some bell pepper because our plants are still producing, much to my delight! While my summerlong basil plant has proven to indeed be summer-long (and perhaps fall-long as well!), my sweet basil plants are sadly brown, shriveled, and leafless now. That said, rosemary, with its branches still full of green, was the obvious replacement. This supper was delicious, as I hoped (and expected) it would be!

Happy Apple Chicken Skillet
(printable recipe)
Serves 4
Ingredients:

• 1 pound boneless, skinless chicken breasts or tenderloins, cut into smaller pieces
• 1-1/2 tablespoons vegetable oil, divided use
• 1/2 onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/2 cup brown sugar, packed
• 2 tablespoons apple cider or distilled vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 apple, cored and cut into slices
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)

Directions:
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Sprinkle chicken with salt and pepper and add to the pan.
Cook for about 4 minutes per side, or until cooked through and golden brown.
Remove chicken from skillet and set aside on a plate; cover with foil to keep warm.
Do not clean out the skillet, but add another 1-1/2 teaspoons oil.
Add onion and pepper; cook for 5 minutes or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
Add brown sugar, vinegar, mustard, salt, pepper, and apples; cook 15 minutes or until apples are softened.
Return chicken to the skillet and heat just until warm, spooning sauce over the meat.
Add the rosemary at the end, mix, and serve.