A Southern Grace: Rosemary Chicken with Apples

Rosemary Chicken with Apples


Serves 4

  • 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)
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.

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