What’s fall without apples and cider? Add them to chicken with a hint of rosemary for a real treat.
My family loves spaghetti squash. It nutty-flavored flesh turns into long strands when cooked. I use the microwave – no peeling necessary. If you can only find a large squash, leftovers freeze well. It takes a few extra minutes to make this dish. If you’re pressed for time, microwave green beans for 3 to 4 minutes instead.
Of the many varieties of apples available in October, Red Rome and Golden Delicious are among the best for cooking, as they hold their shape.
This meal contains 599 calories with 32 percent of calories from fat.
Cider Chicken
Makes 2 servings.
3/4 pound chicken tenders
2 teaspoons olive oil
1 cup apple cider
1/2 teaspoon dried rosemary
1 medium Red Rome apple or Golden Delicious, cored and sliced
1/2 multigrain baguette
Heat oil in a skillet just big enough to fit the chicken snuggly over medium-high heat. Brown chicken on both sides, about 2 minutes. Add the cider and rosemary and bring to a simmer. Reduce heat to low and cover with a lid. Cook 5 minutes. A meat thermometer should read 165 degrees. Remove chicken to plate and add the apple slices to the pan. Raise the heat to high and reduce the liquid by half. Spoon the sauce and apples on top of the chicken. Serve with multigrain baguette.