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Chicken with green apples and peppercorns


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  • 2 boneless skinless chicken breasts, halved,
  • 1 teaspoon garlic salt
  • 3/4 teaspoon poultry seasoning ‘/4 teaspoon nutmeg
  • 4 teaspoons crushed green peppercorns
  • 1 tablespoon butter
  • 1 medium tart green apple, unpeeled, cored, cut in wedges
  • 2 tablespoons cooking oil
  • 1 tablespoon cornstarch
  • 3 tablespoons frozen apple juice concentrate, thawed
  • 1/2 cup dry white wine 1/2 cup chicken broth
  • Red grapes
  • Watercress



Step 1

On hard surface with meat mallet or similar flattening utensil, pound chicken to ½-inch thickness. With a fork, pierce chicken several times on each side. In small bowl, mix together garlic salt, poultry seasoning and nutmeg; sprinkle mixture over chicken. Coat chicken thoroughly with crushed peppercorns. Cover and allow to stand 15 minutes. In large fry pan, place butter and melt over medium-high heat. Add apple wedges and cook 3-4 minutes, or until tender crisp. Remove apples and set aside. To drippings remaining in fry pan, add oil and heat to medium-high temperature. Add chicken and cook, turning, about 2 minutes per side, or until brown Remove chicken from fry pan; keep warm. In 2-cup measure, dissolve cornstarch ii apple juice concentrate; stir in wine and broth. Pour mixture into fry pan and heat t boiling, stirring often. Return chicken to fry pan, turning several times to coat with liquid. Reduce heat and simmer, uncovered, turning 1-2 times, 10-15 minutes or until chicken is fork tender. Place chicken on serving platter; top with apple wedges. Pour pan juices over chicken and apples. Garnish with red grapes and watercress. Makes 4

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